Eucalyptus Bonbon

By corlear

Ingredients

• For the eucalyptus gananche:
• 8 oz plain cooking chocolate
• 11 oz milk cooking chocolate
• 11/2 oz inverted sugar
• 11/2 cups single cream (35% fat)
• 2 tbsp butter
• 13/4 oz eucalyptus leaves
• To finish:
• 7 oz 70% cooking chocolate, melted

Details

Servings 10

Preparation

Step 1

For the eucalyptus gananche:
1. Bring the cream to the boil and make an infusion with the eucalyptus.
2. After 5 min., strain and replace the cream that has evaporated or been absorbed by the eucalyptus.
3. Add the eucalyptus cream to the plain and milk cooking chocolate that is already in the Thermomix.
4. Blend and add the inverted sugar and butter, until you have a smooth ganache. Leave to rest and spread ¼" thick over the base of a dish.
5. Cut into 2/3" x 2/3" squares.

Final Steps & Preparation:
1. Once the ganache is at the correct temperature, cut it into the desired shape and coat it with melted chocolate.