Ingredients
200g 100% Yuzu Juice
- 25g Glucose
- 25g Inverted Sugar
- 25g Sugar
300g Dark Chocolate Callets (64%)
- 30g Butter
- Colored Tempered Cocoa Butter
Instructions
Add yuzu juice, glucose, inverted sugar and sugar in a pot.
Bring the mixture to a boil and pour it over the dark chocolate. If you can’t get your hands on callets, make sure to chop your chocolate beforehand.
Mix using a hand blender.
Add butter and mix again.
Clean your bonbon mold with a cotton pad. Make sure there is no water or residue in it.
Spray your bonbon mold with green and yellow tempered cocoa butter.
Shell the mold with tempered dark chocolate. Make sure to tap the mold to remove all the air bubbles as shown in the video.
Let the chocolate set. In the meantime transfer your ganache into a piping bag. Make sure it’s at the right temperature.
Once the chocolate is set, pipe the yuzu ganache at 25 C. Remember you need to close the bonbon shells as well so fill just the amount needed.
Let the ganache set and close the bonbon with tempered dark chocolate. Let it crystallize and unmold by tapping it on your kitchen countertop. And that’s it! Your bonbons are ready!
