AZAHARES BONBON Ecuador + Peru 70%
For 80 bombons / 15 grams each
490 gr Dark Chocolate Blend Ecuador+Perú 70%
600 gr Cream
50 gr Inverted sugar
50 g Honey
5 gr Lemon zest
5 gr Lemon Blossom water / Azahares water
Boil the cream, honey, lemon zest and inverted sugar together. Slowly sift and add the mixture over the melted chocolate. With a spatula, mix in circular motions to create an elastic and shiny core. This texture must be preserved until the end of the preparation.
Use an electric mixer to perfect the emulsion. For texture and profitability reasons, when assembling bonbons, it is recommended to use a fluid ganache that has not crystalized. However, if a more firm ganache is required, it is recommended to prepare the mix a few hours before the assembly so it can start crystalizing.
To soften a crystalized ganache use a microwave at medium power for reheating.
See video recipe