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Ginger-ale Bonbons

Recipe Code: 10028 | Recipe by: Deepika Namdev

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

PREP TIME: 30 Mins
COOK TIME: 30 Mins
SERVINGS: 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

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

Shells

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

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