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Ginger-ale Bonbons

Recipe Code: 10028 | Recipe by: Deepika Namdev

A delicious Ginger-ale Bonbons by Chef Deepika Namdev, Indore.

  • 30 Mins
  • 30 Mins
  • 10 Person(s)

Ingredients

  • 250g fresh cream
  • 40g Ginger ale
  • 15g Glucose syrup
  • 130g hazelnut paste
  • 400g Callebaut 823 milk chocolate couverture
  • 10 ml cognac or Tequila

Tools

  • Polycarbonate Mould
  • Spatula

Recipe Overview


 A simple easy bonbon recipe.

Recipe Detail


Prepare the Filling

  1. Boil cream & Glucose.
  2. Infuse the cream with ginger ale & tequila for 10 minutes.
  3. Melt Milk Chocolate & mix in the hazelnut Paste
  4. Warm cream at 40°C & pour over the Chocolate and emulsify, cool at 25°C for piping

Shells

  1. Prepare Mould using Callebaut Dark 811 tempered chocolate couverture & let it crystallize for 30 minutes
  2. Once the shells have crystallized, pipe ganache at 25°C, leaving 1.4 mm space for locking, & let it crystallize for 1 hour
  3. Lock the shells with tempered chocolate
  4. Cool in refrigerator for 30 minutes
  5. Unmould & store at RT 18-21°C for four hours to completely crystalize

 

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