Chocolate bonbons.
It is not at all difficult to make such bonbons at home. The choice of filling is limited only by your imagination. Sweets can be made with dark, milk, and white chocolate.
Today I will show you how to make bonbons with cherry ganache and hazelnut praline ganache.
See step-by-step recipes with photos on our website: lovecooking.ru/
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For a step-by-step recipe with a photo, see our website: lovecooking.ru/shokoladnye-ko...
Cherry ganache:
100 g cherry puree (also delicious with raspberry)
15 g glucose syrup
100 g dark chocolate
15 g butter at room temperature
Ganache with hazelnut praline:
75 ml heavy cream
15 g glucose syrup
100 g dark chocolate
40 g hazelnut praline (recipe here: • Фундучное пралине - оч... )
For a body of sweets (on average for 1 mold with 16 cells with a diameter of 2.5 cm):
200 g chocolate (dark, milk or white)
To paint the case (if desired):
25 g cocoa butter
about 5 g fat-soluble dye
polycarbonate candy mold
28 дек 2020
