A really simply approach that resonates with the coffee lovers. This chocolate bonbon has an intense coffee flavour paired with an infused white chocolate that gives a complimentary sweetness to the confection.
In this recipe, all chocolates used are coverture chocolate.
RECIPE
Requirement: Basic knowledge in Chocolate Tempering
Equipment: Chocolate world #2207 Chocolate Mould
Yield: 40 individual Bonbon
COFFEE CONCENTRATE
INGREDIENTS | QUANTITY |
Espresso | 50g |
Caster Sugar | 50g |
Glucose | 50g |
COFFEE GANACHE
INGREDIENTS | QUANTITY |
Cream 35% Fat | 100g |
Arabica Coffee Beans - crushed | 20g |
Glucose | 15g |
Callebaut Velvet White Coverture Chocolate | 265g |
Unsalted Butter | 20g |
Salt | 2g |
*use 80 g of infused cream for ganache
CHOCOLATE FOR CASTING CHOCOLATE MOULD
INGREDIENTS | QUANTITY |
Callebaut White Coverture Velvet Chocolate for moulding | 850g |
Note: Left over chocolate should be stored well in an airtight container and can be melted to be reused and re-tempered.
Preparation
Mould the chocolate mould with tempered Callebaut Coverture White Velvet Chocolate and leave to crystalize.
For the Coffee Ganache
Heat the cream to a mere boil then add the coffee bean. Turn off the heat then cover and let infuse covered in food wrap for 45 minutes. Strain the coffee beans and weigh out 80 g of the cream.
Mix the coffee infused cream with the sugar and bring to a mere boil to approximately 80 to 85 C. Pour over the coverture white chocolate. Stir to combine then transfer the ganache in to a jug and emulsify with the help of a stick blender until the ganache is smooth and shiny. Allow the ganache to cool to 45C then add in the room temperature butter and stick blend once again until well incorporated.
Cover the ganache with a cling film touching the surface and allow it to cool at room temperature to below 29 C. Transfer the ganache into a piping bag and pipe on top of the coffee concentrate.
For the Espresso Concentrate
Place all the ingredients into a medium saucepan and bring to a boil. Gently stir constantly until the syrup rises and reduces and continue to cook until the concentrate reaches 104°C. Transfer in to a clean bowl, skim off any foam on the surface and allow to cool to 30 °C. Transfer into a piping bag and pipe a small amount into the base of the moulded white chocolate shells.
Assembly
Mould the chocolate polycarbonate mould with the coverture white chocolate. Tap out the excess and allow the chocolate shell to cool and crystalize at room temperature sitting in between 14°C- 20 °C. If the ambient of your room temperature is too hot and is too humid, you will need to place the moulded chocolate shells into the fridge for 10 to 15 minutes. Alternatively, prepare the chocolate mould on a cooler day.
Prepare the expresso concentrate and allow it to cool below 30°C then pipe a small amount in the base of the white chocolate shells.
Prepare the chocolate ganache and let it cool to required temperature (below 29°C).
Pipe the ganache on top of the espresso concentrate leaving only a small gap to allow enough room to cap/seal the base of the chocolate shell.
Allow the ganache to crystalize at cool room temperature overnight.
The next day, seal the base of the chocolate mould with tempered coverture white chocolate. Place the mould in the fridge for 10 to 15 minutes. Remove from the fride then gently tap the mould on the edge of the table before flipping it over to release the individual bonbons.
Storage
Store Chocolate Bonbon in a cool dark place away from the sunlight in an air tight container.
You can freeze the bon bon in the freezer but be mindful that this can change the appearance and taste of the chocolate.
It is recommended that you consume the chocolate bonbon within 5 days from the finishing date.
Shelf Life
Depending on storage and preparation hygiene, shelf life of the bon bon can range from 1 week to 6 weeks.
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