Inaya™ bonbon

Created by

  • Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
  1. Inaya™ ganache
  2. Ocoa™ coating

Recipe components

Inaya™ ganache

Preparation

Bring to a boil

Ingredients
  • 365g
    cream
  • 65g
    butter
  • 30g
    invert sugar
  • 30g
    glucose syrup

Let cool to 176°F/80°C.

Let cool to 80°C.
Preparation

Pour over

Ingredients

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

PreparationIngredients
Preparation

Coat the ganache with Ocoa™ 70% dark chocolate couverture.
Air-dry the chocolate after coating.

Ingredients