Basic Dark Chocolate Bon Bons / Bonbon de Chocolat
Basic Dark Chocolate Bon Bons / Bonbon de Chocolat
Cooking Instructions
- 1
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[ Ganache ] Chop the dark chocolate and milk chocolate into fine, and put them in a large bowl. Let butter soften beforehand at room temperature.
- 3
Pour heavy cream and glutinous starch syrup into a small pot. Warm it stirring on medium-low heat until just before boiling.
- 4
Pour the hot cream over the chopped chocolate, leave it for 30 sec, then stir to melt.
- 5
Add the butter, stir well until combined. Blend the chocolate mixture with a hand blender for 2 mins until glossy.
- 6
Add rum, stir well until combined. Blend it again until well combined.
- 7
Chill it in a fridge for around 10-15 mins. Take it out every 3-4 mins and mix gently to chill evenly. When it chilled to about 24 ℃ / 75 F, it’s ready to pipe.
- 8
Line a tray with cake film or plastic wrap. Transfer the ganache to a piping bag fitted with a round tip. I used a tip of 1.2 cm 0.47- inch diameter tip. Pipe small drops on a tray lined with cake film. Let it sit in a fridge overnight to set.
- 9
[ For Coating / Tempering chocolate ] Put 210 g chocolate in a large bowl. Put 90g finely chopped chocolate in a small bowl.
- 10
Pour water into a small pot. You should try to put the large bowl over. And make sure the bottom of the bowl (with 210 g chocolate) does not get wet in the water.
- 11
Bring the water to a boil until bubbling up and turn off the heat. Put the large bowl over the pot so as not to touch the hot water directly.
- 12
Leave it for 30 sec, stir gently to melt until smooth. Remove the bowl, cool it stirring gently, until 45-47 ℃ / 113-116 F.
- 13
Add the finely chopped chocolate, stir roughly and leave it for 1-2 mins until it reaches 33-34 ℃ / 91-93 F.
- 14
Stir to melt the chocolate until smooth. It should reach 31-32 ℃ / 88-89 F, the correct temperature. If it doesn’t reach 31-32 ℃ / 88-89 F, use spare chocolate. Add a small amount of finely chopped chocolate, and stir again.
- 15
Tempering Test
Drizzle the chocolate over a knife, spoon and set it down at cool room temperature. It should harden quickly (within 5 minutes) and become dry and shiny. If you touch it, your finger will come away clean.
- 16
Take ganache drops out from the fridge, dip them, one of each, into the chocolate. Let excess drip off, and place on a tray lined with cake film to set. If tempered chocolate becomes heavy, soften it with hot water so as not to reach 34℃ / 91.4 F or more.
- 17
Use a knife to cut the sticking out bottom from each drop. Store in a tightly covered container in a fridge.
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