Ganache for Molded Bonbons

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

Preparation info

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

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

Sauce
Garnish
Chocolate
Vegetarian
Microwave
Gluten-free

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

Ingredients

Weigh the chocolate according to its cocoa content:

Method

Photos