Essentials

CHOCOLATE

P125 COEUR DE GUANAJA GANACHE FOR BONBONS

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 320 g
    • P125 Coeur de Guanaja 80%
  • 300 g Whipping cream
  • 150 g Invert sugar
  • 100 g Clarified butter
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of invert sugar to 180 g.

Recipe

Bring the cream to a boil with the invert sugar.

Gradually pour on the melted P125 COEUR DE GUANAJA mixed with the clarified butter. Emulsify with a rubber spatula. Mix with an immersion blender to smooth the texture. Allow to cool to about 28/30° C (82/86° F) and fill the chocolate shells with a disposable pastry bag.

Allow to crystallise at 17° C (63° F) and seal the shells.

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