FERRANDI CHOCOLATE ❘ FOOD


MOULDED BONBONS Bonbons Moulés


Active time: 1 hour | Setting time: 12 hours | Chilling time: 15 minutes | Storage: Up to 1 month in an airtight container in a cool place


EQUIPMENT


Silicone half-sphere mould, diameter 1¼in (3cm) Disposable pastry bags Food-grade acetate sheet Scraper


INGREDIENTS Decoration


3 tsp (10g) edible gold lustre dust 2 tsp (10ml) kirsch


Chocolate shells


7oz (200g) couverture chocolate of your choice Centre


10½oz (300g) ganache (see Ganache recipe on previous page)


1 Dissolve the gold dust in the kirsch. 2 Dip the tip of your finger into the solution and using it draw swirls inside the moulds. Let the alcohol evaporate. 3 Meanwhile, temper the couverture chocolate (see instructions on previous page). Using a pastry bag, pipe the tempered chocolate into the mould, filling it completely. 4 Invert the mould to allow the excess chocolate to drain out. Save this for sealing the bonbons.


5 Scrape the top of the mould to create clean edges. Stand the mould upright and let the chocolate set for at least one hour. 6 Using a pastry bag, pipe the ganache into the shells, filling them to within 2mm of the top. Leave to set for 12 hours. 7 Re-temper the couverture chocolate left over from making the shells and pipe it over the ganache to seal the bonbons. 8 Lay the acetate sheet over the top of the mould and use a scraper to gently smooth out the chocolate. 9 Put the mould in the refrigerator for 15 minutes to allow the chocolate to release from the sides of the mould. Once you can see this has happened, carefully turn the moulds upside down to remove the bonbons. ❯❯


Apr/May 2020 FRANCE TODAY ❘ 71


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