Tarragon Bonbon

By corlear

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Ingredients

For the tarragon ganache:
8 oz 70% plain cooking chocolate
10 oz milk cooking chocolate
11/2 oz inverted sugar
11/2 cup single cream (35% fat)
2 tbsp butter
3 oz fresh tarragon
To finish:
83/4 oz 70% cooking chocolate, melted

Details

Servings 10

Preparation

Step 1

For the tarragon ganache:
1. Blend the cold tarragon and single cream in a food processor. Leave to infuse for one hour and sieve.
2. Heat and add the tarragon cream to the cooking chocolate and milk chocolate in the Thermomix. Blend and add the inverted sugar and the butter.
3. Blend until you have a smooth ganache. 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