Inaya™ bonbon
- Level:
-
Easy
- Makes:
-
Recipe for 160 bonbons
Inaya™ ganache
Used products: Inaya™ ganache
-
12.9 ozcream
-
2.3 ozbutter
-
1.1 ozinvert sugar
-
1.1 ozglucose syrup
Preparation: Inaya™ ganache
Bring to a boil
Let cool to 176°F/80°C.
Let cool to 80°C.
Used products: Inaya™ ganache
Preparation: Inaya™ ganache
Pour over
Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and leave to cool to 82.4°F/28°C.
Pour into 8 mm squares molds.
Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and leave to cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and leave to cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.
Ocoa™ coating
Used products: Ocoa™ coating
Preparation: Ocoa™ coating
Coat the ganache with Ocoa™ 70% dark chocolate couverture.
Air-dry the chocolate after coating.
Comments