This week I am making chocolates for my chocolate school assignment. The second part of my assignment was to make bonbons filled with a chocolate ganache. I decided to use polycarbonate rose mold and fill them with a brandy flavored ganache. You can use any mold that you like from silicon molds to very inexpensive plastic molds that you can find for couple of dollars in any craft store.
This recipe is required some previous experience with tempering the chocolate.
My chocolate came out very nice with the exception that it got some air bubbles trapped inside and the small detailed roses did not come out as they suppose to. I found that to make the chocolates to look more detailed in finish, I need to use a toothpick to push chocolate into these small detailed pieces. But I believe after mastering the molding technique few more times I will become an expert in molded chocolates.
These chocolates taste and look very nice and can be a great gift for coming Mother’s Day!
For about 25 bonbons you will need:
• 7 oz quality dark chocolate
• 4 oz heavy cream
• 1.5 oz brandy
• 1 oz unsalted butter room temperature
How to make ganache
Bring heavy cream up to boil and take it off the heat. Pour hot cream over the chopped chocolate and let it sit for a few minutes. Then slowly start stirring starting from the middle to the side. Continue stirring until chocolate is smooth and glossy. Add butter and mix it well until it completely dissolved. Gradually add brandy while mixing the ganache until well incorporated. Set ganache aside until it will get firmer but not hard for about 30-40 minutes.
Chocolate for enrobing:
• 500 grams good quality dark chocolate
• edible luster gold dust for gold finishing
• red colored cocoa butter for finish
Temper the chocolate according the manufactures instructions. Prepare the mold. Make sure that it is dry and that there are no scratches. Using a paint brush, brash small amount of edible gold dust into the mold. Using your finger brash cocoa butter inside the mold. Pour tempered chocolate into the mold and then tap it with your hand to break the air bubbles. Turn mold over the bowl with chocolate and let the accessed chocolate out of the mold. Turn it to another side and repeat. It will help to distribute the chocolate evenly creating a nice thin shell. Then using a bench scraper remove all unnecessary chocolate from the edges of the mold. Here is a great video that you can watch how to do it.
Stick the mold into the refrigerator for 10 minutes. Meanwhile transfer ganache into a pastry bag. Fill the harden shells with ganache to about 3/4 full. Tap the mold again to break the bubbles and break any sharp tips that will be on ganache. Using rest of the tempered chocolate fill the shells covering the ganache. Tap mold over the counter few times and using the scraper scrape the accessed chocolate from the mold.
Leave your chocolates in the mold until they harden. Then turn the mold over, top it few times over the counter and chocolates will pop out easily if they won’t place them for a few minutes into the refrigerator and repeat it again.