Chicory Bonbon

By corlear

Ingredients

• For the chicory ganache:
• 83/4 oz milk cooking chocolate
• 1/2 cup single cream (35% fat)
• 1/4 cup butter
• 11/2 oz dry chicory
• To finish:
• 83/4 oz cooking chocolate, melted
• chicory grains

Preparation

Step 1

For the chicory ganache:
1. Bring the cream to the boil and infuse the chicory for 5 minutes.
2. Put the diced cooking chocolate in the blender and add the chicory cream through a sieve.
3. Blend until the mixture is smooth and then add the softened butter.
4. Leave to rest in a mould that is placed on a transparent sheet and which will give the height to the bonbon.

Final Steps & Preparation:
1. When the ganache has the right consistency, cut it up and coat the bonbons with the melted cooking chocolate.
2. Put a few chicory grains on the bonbons before the chocolate crystallizes.