Cream ganache bonbons

120 min
Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Dark chocolate coating 0.09 kg
Cream ganache 0.09 kg
See Recipe
White coating 0.066 kg
Cream 0.026 l
Elaboration

For this recipe, the following preparations are necessary:

ASSEMBLY

  • To form the bonbons:
    • Clean and dry the molds chosen for the bonbons.
    • Temper the couverture (50º/45 ºC - 28 ºC - 31º/32 ºC).
    • Pour over the mold and shake to avoid the formation of bubbles.
    • Pour and remove the excess (tap gently with a spatula and scrape it off).
    • Let it dry.
    • Fill 3/4 parts and let stand.
    • Cover with another thin layer of tempered topping and remove excess.
    • Let it ripen (harden) and unmold with a dry punch.

 

Nutritional information (1 portion)
Energy
203.87
kcal
Carbohydrates
15.82
g
Proteins
2.43
g
Lipids
14.08
g
Fiber 1.96 g
Saturates 8.45 g
Monounsaturated fatty acids 4.36 g
Polyunsaturated fatty acids 0.44 g
Cholesterol 8.24 mg
Calcium 39.41 mg
Iron 2.18 mg
Zinc 0.7 mg
Vitamin A 21.3 ug
Vitamin C 0.05 g
Folic acid 0.0 ug
Salt (Sodium) 14.86 mg
Sugars 7.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.