These unusual looking bonbons have a visual texture that is quite appealling. The recipe is geared to professional chocolatiers and makes a large amount.
By Jean-Pierre Wybauw
Jean-Pierre Wybauw | Fine Chocolates, Great Experience | Lannoo, 2004
Yield: About 5 lbs.
1 cup whipping cream
1 cup corn syrup
1 cup butter
1/2 cup (5 or 6) egg yolks
1 cup sugar
3/4 cup orange juice
3 3/4 lbs. milk chocolate, chopped
1 cup Cointreau concentrate 60% or Cointreau Liqueur
2 lbs. melted dark chocolate
1 lb. each dark and white chocolate, flaked
Heat the cream together with the corn syrup and the butter. Whip the egg yolks and sugar and quickly add to the warm cream. Continue to heat mixture to approximately 194°F.
Add orange juice and boil for a short time. Fold in the chocolate and then the liqueur. Leave the mixture to cool. Quickly smooth out the ganache in a mixer with paddle attachment.
Pipe ganache into long strips and allow to crust slightly. Dip the pieces into tempered melted dark chocolate. Immediately roll into a mixture of dark and white chocolate flakes.
Fine Chocolate, Great Experience © 2004 Jean-Pierre Wybauw. Photo ©Lannoo. All rights reserved.
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Want to become expert in working with chocolate in order to create beautiful chocolate bonbons, confections and bars, check out our Professional Chocolatier Program.
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