Chocolate Bonbons

This recipe for Chocolate Bonbons (alcohol free) was learned during a media event that I attended at Bonnie Gordon college in Toronto.   

345g Cacao Barry Mexique dark chocolate*

250g 35% cream

60g butter

55g honey

80g hazelnut paste

Heat cream, hazelnut paste, butter and honey until it reaches 65C.

Place the chocolate in a bowl then pour the cream mixture over the chocolates.  Allow it to sit for a few seconds then stir until it is smooth. Cover the ganache with a saran wrap in contact until it sets.  

Scoop the mixture into balls and allow it to firm up for at least 2 hours.  The instructor placed the ganache inside a bag and piped it.

This step of placing a hazelnut in the middle before making a ball is optional.

After it sets, we can make it into balls.

Using gloves roll the balls and leave it aside to dip each truffle into tempered chocolates then it can be optionally rolled in cocoa powder, chopped nuts, shredded coconut or icing sugar.

* I learned about different types of chocolates and how to temper chocolates in the microwave without burning it, check out this post for more details.  This is a video I took when the instructor at Bonnie Gordon College was tempering chocolates.

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