Name: Ganache for Molded Bonbons
Ingredients: Or 8 oz. (230 g) milk chocolate, 40 percent cocoa; Or 7 oz. (200 g) bittersweet chocolate, 60 percent cocoa; ⅔ cup (160 ml) whipping cream (35 percent fat content); Or 12 oz. (340 g) white chocolate, 35 percent cocoa; 6 oz. (175 g) bittersweet chocolate, 70 percent cocoa; 1 tablespoon plus 1 ¼ teaspoons (1 oz./30 g) honey; 2 tablespoons (1 oz./30 g) butter, diced

This very creamy ganache is particularly suitable for filling shells, molds, and tarts. Once it has crystallized, it remains soft and retains its melt-in-the-mouth quality.

Ingredients

Weigh the chocolate according to its cocoa content:

6 oz. (175 g) bittersweet chocolate, 70 percent cocoa
Or 7

Method

Prepare your molds. Line them with chocolate (see Molding). Chop the chocolate for the filling and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the cream to the boil in a saucepan with the honey. Slowly pour one-third of the boiling crea