Inaya™ bonbon

Level:: Easy
Makes:: Recipe for 160 bonbons

365 g

cream
65 g

butter
30 g

invert sugar
30 g

glucose syrup

Bring to a boil

Let cool to 176°F/80°C.

Let cool to 80°C.

460 g

Cacao Barry DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX

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.