Bitter Bonbon Recipe

10

Ingredients

For the bitter truffle:
1 cup single cream (35% fat)
11/2 tbsp glucose
1 cup cocoa paste
3/4 cup 70% cooking chocolate
3/4 cup Gianduja
1/4 cup butter
To finish:
2 cups 70% cooking chocolate, melted

Preparation

Step 1

For the bitter truffle:
1. Mix the cooking chocolate and the diced cocoa paste together.
2. Bring the cream to the boil and add to the chocolates.
3. Add the glucose, making sure that the ganache starts to cool (it should not be very hot).
4. Add the softened butter so the temperature of the truffle balances out.
5. Leave to dry in a mould of the right height.
6. Remove the mould, turn the ganache over and leave to dry for approximately 6 hours, depending on the thickness.

Final Steps & Preparation:
1. Once the ganache has the right texture, cut it into the right shape and cover it with the melted cooking chocolate.