Work with chocolate is the best thing that a pastry chef can do. Chocolate is such a special ingredient, made with a lot of work. There is a big process behind from the cocoa bean to have a piece of chocolate. To create bonbons you need a few things. First a mould to make bonbons, spatula to temper chocolate, thermometer, marble countertop. brush, microwave
The ingredients: Chocolate, cocoa butter, colorants, cream, fruit puree, invert sugar.
I will share with you a few of my bonbons
First bonbon is made of a hazelnut ganache cover with manjari 70%
Second bonbon is a cardamon dulcey cover with dulcey chocolate
Tercer bonbon is made of berry patè fruit cover with ivory chocolate