Layered Chocolate Bonbons
For over a month I have been a student at Ecole Chocolate Academy and trying to understand and learn many different recipes and techniques in chocolate making. For a first few weeks I learned a lot about the history and chemistry of the chocolate: how to work with the different types of chocolates and the way to handle the temper. I would say it is not that easy and in order to master your skills you have to practice, practice and practice. I cannot count on how many batches of the chocolates were ruined and how many more will be ruined in the future until I will become accomplished in chocolate making techniques. But I would like to share with you some of my experiences and my success!
After practicing with tempering we came to the most interesting and important part in the learning process as creating our own recipe. We have to make chocolate bonbons with ganache layered with Pate de Fruit or nut paste or marzipan.
Sense no one in my family likes neither nut paste or marzipan, I have chosen the Pate de Fruit, which is a French word for marmalade, made out of blueberries, pears and lavender and layered with dark chocolate lavender ganache, enrobed in milk chocolate and sprinkled with lavender colored sugar.
To make a layered bonbons is time consuming and hard process and for those who is not familiar with chocolates and chocolate making I would not recommend trying it.
For someone who thinks that he/she can do it, let start!
For about 40-45 bonbons you will need:
Pate De Fruit
• 2 pounds Anjou pears cored and piled
• 1 pound of frozen blueberries or you can use fresh blueberries as well
• 3 cups of sugar divided
• 1/2 cup water
• 2 three- ounce liquid pectin packages
• juice from 1/2 lemon
• 1 tablespoon finely ground culinary lavender (can be found in any health store )
How to make it:
You need to make a pate de fruit the day before you make a ganache.
In large sauce pan or skillet on medium heat stir together cubed pears, blueberries, water and two cups of sugar. Cook it stirring every few minutes until pears will be soft. Let it cool down completely. Then puree it in a blender until smooth.
Bring this puree back to the pan and add liquid pectin, lemon juice, lavender and reserved cup of sugar cook it on low for about one hour constantly stirring. It will be done when it becomes thicker and parts briefly when you run wooden spoon down the middle.
Scrape the puree into 8″inch squire pan covered with aluminum foil and smooth the surface with the spoon. Let it completely cool and then cover with plastic and refrigerate it for two hours or until needed. It can be refrigerated for up to two weeks.
To layer pate de fruit with ganache you need to bring it to the room temperature and let it sit for a while until internal temperature will reach 61-64F but not colder.
• 8 ounces of good quality dark chocolate chopped into small pieces
• 1 cup of heavy cream
• 1 tablespoon culinary lavender
How to make
In sauce pan steep together cream and lavender for few minutes. Pour the cream over the strainer into chocolate and let it sit for a few minutes. Then using silicon spatula start stirring cream with chocolate going from the middle to the sides. You will see the transformation of the chocolate going through the infusion process. Stir ganache until it gets smooth. You can use a stick mixer to mix your ganache, it is optional.
Set the ganache aside for about forty minutes to an hour until it will become thicker but not let it get hard.
Pour ganache over the pate de fruit and level it with spatula. Let it cool completely. Then refrigerate it until internal temperature will reach 61-64F this is a perfect temperature for enrobing.
• 500gr of good quality milk chocolate that will work for enrobing I used this chocolate.
Temper the chocolate use the manufacture instruction on the package. There are also many great videos on YouTube show how to do it.
Slice ganache and pate de fruit into desired size cubes and dip them using two forks into the chocolate. Lay your enrobed chocolate on top of the parchment paper. Using back of the fork make a swirls on top of the chocolates and sprinkle them with lavender colored sugar.
Let your bonbons to dry completely then refrigerate them for at least 2 hours before serving. Enjoy!