DIWALI FESTIVE BONBONS

& GANACHES WITH CHEF

SANJANA PATEL
ONLINE CLASS
 INDEX

RECIPE PAGE NO.

Theory of Chocolate Tempering 01

How to Temper Chocolate 03

Recipe for Cocoa Butter Colour 04

Mango Lassi Bon Bon 05

Vegan Coconut Cream Caramel & Jaggery Sesame Praline 06

Berry Rose Gulkand Gel & Lychee Strawberry Paan Bon Bon 08

Saffron Kahwa Tea & Cashew Cardamom Praline Bonbon 10

Marigold Milk Chocolate Ganache 12

Blackcurrant & Rock Salt Ganache 13

Pistachio Marzipan Barfi & Ruby Raspberry Chocolate Ganache 14

Optional/ Extra Recipe: Homemade Invert Sugar 16

Suppliers for: Ingredients and Equipment 17

Annexure (BonBon Making Procedure) 18

What is a Ganache? 21
 1

THEORY OF CHOCOLATE TEMPERING

Why temper chocolate? It is what gives the chocolate bars you eat that finished glossy,
shiny appearance and that nice snap when you eat it.

Tempering involves bringing your Alchemical chocolate creation to a temperature at

which the cocoa butter reaches its most stable form.
 2

If you don't actively temper your chocolate or un/undertempered chocolate tends to get
"bloom", which is the surfacing of the fat crystals on top of the chocolate giving white
streaks and It still tastes fine, but the texture of bloomed chocolate is a little odd. Kind of
coarse.

Finally, via tempering most chocolate has a nice shine, snaps when you break it, and
does not melt as you are trying to pick it up.

Bloomed
 3

How To Temper Chocolate

Melt your chocolate in a double boiler or microwave ( without burning preferably on low
heat) until the chocolate is at least 45C-48C.

Pour about 2/3rd into another bowl. Set the other 1/3rd to the side and keep it warm.

Stir the 2/3 portion until it starts to thicken. This happens about 28c The thickening is a
sign you have created good seed crystals and moving in a right direction.

Slowly add parts of the warm chocolate t1/3 rd to the cooler chocolate which is at 28c Do
it little by little until the temperature is 30c for milk chocolate, 32c for dark chocolate,
29c for white chocolate.

DARK COUVERTURE MILK COUVERTURE WHITE CHOCOLATE

Please Note: if there are lumps while tempering chocolate try to microwave or place the
chocolate bowl on a double boiler for 5 secs to warm up the chocolate and stir it well to melt
away the lumps. The trick is to not get out of temper.

Once you get pro at this, with the help of a bench scraper, palette knife and a marble or
granite. Try to temper and cool 2/3 rd of the chocolate on the marble with creating swirls in
the direction of no. 8 and scraping it back and forth till it cools down to 28c. At this stage
mix the tabled chocolate with the balance warm 1/3 rd chocolate, until it reaches the temper
point. To test your temper: take a small piece of parchment paper and dip is some tempered
chocolate. If the chocolate is tempered it will start setting on the paper at ambient room
temperature of 22c.
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Recipe For: Cocoa Butter Colour

Ingredient Wt (gms)
Cocoa butter colour 100
Fast soluble powder 10-20
Lustre metallic dust 1-2

Method:

Blend the warm cocoa butter with the fat soluble colour and dust. Temper it to 27C before
using it to spray with an air brush machine.
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PART 1: BON BONS

1.1 Mango Lassi Bon Bon

Ingredient Wt (gms)
Cream 35% ELLE & VIRE* 70
Cardamom seeds 3
Mango puree DIRA FROST 50
Sorbitol powder SOSA / PURIX / FOOD VIT 32
Invert sugar PURIX 5
Glucose Syrup PURIX 45
Unsalted butter PRESIDENT 30
Yoghurt powder SOSA / URBAN PLATTER 5
Mango essence (optional) 1
Cocoa butter CALLEBAUT 8
White chocolate W2 CALLEBAUT 170
*Weigh 20% extra cream for infusion, i.e.: 85gms

Method:

• Warm the cream to 80degC or to a simmer boil. Add the cardamom seeds and let them
infuse for 10-15mins. Strain the cream out and rescale the cream to a final weight of 70gms.
• Add the sugars, i.e.: sorbitol powder, invert sugar and glucose to mango puree and heat to
60degC. Check with a probe thermometer.
• Add the yoghurt powder to the white chocolate and cocoa butter.
• Pour the warm infused cream and mango puree + sugars mixture into the chocolate, cocoa
butter and yoghurt powder mixture.
• Blend with a hand blender or a comercial grinder to make a ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Add the mango / yoghurt essence for extra flavour (if required).
• Once the ganache reaches 26-27degC, use it to cast in the shell of the bonbon moulds with
the help of a piping bag.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.

Note:- For this recipe, CALLEBAUT W2 white chocolate has been used for casting.
This is separate from the white chocolate used in the ganache recipe stated above.
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1.2 Vegan Coconut Cream Caramel & Jaggery Sesame Praline

• Vegan Coconut Caramel

Wt
Ingredient (gms)
Coconut Puree DIRA FROST / RAVI FRUIT 300
Lime Puree DIRA FROST / RAVI FRUIT 40
Lime Zest 2 limes
Glucose Syrup PURIX 30
Castor Sugar 150
Cocoa Butter CALLEBAUT 15

Method:

• In a saucepan, warm glucose and add castor sugar to start caramelising.

• Meanwhile, warm up the coconut puree and lime puree in another saucepan.
• Once the sugar and glucose has caramelised to a golden brown colour, pour the warm
purees into the same to make a fruit caramel sauce.
• Give the caramel a gentle boil until it thickens to a sauce consistency (Test: It should coat
the back of a spoon).
• Cool the caramel down to 35degC and sdd the melted cocoa butter and blend with a hand
blender to make an emulsion.
• Once the ganache reaches 26-27degC add the lime zest and use it to cast in the shell of the
bonbon moulds with the help of a piping bag. Pipe to 2/3 rd of the mould and leave enough
space so as to add the praline base.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.

Note:- For this recipe, 70:30 CALLEBAUT dark chocolate has been used for casting.
 7

• Praline Crunch

Ingredient Wt (gms)
Roasted Black sesame 57
Castor Sugar 50
Jaggery 65
Almond Butter 104
Sea salt 1
Sesame oil 35
Milk chocolate 823 CALLEBAUT 75
Dark chocolate 70:30 CALLEBAUT 15
Cocoa butter CALLEBAUT 15

Method:

• In a saucepan, caramelise sugar and jaggery and add the roasted sesame to make a
nougatine.
• Cool the praline down until it hardens.
• Grind the praline down into a powder or a thick paste. Add the almond butter and the sea
salt.
• Add the sesame oil, melted chocolate and melted cocoa butter to the above.
• Mix them to make a praline.
• Temper it to 27degC and evenly sheet to achieve 3mm thickness.
• Cool it down in a refrigerator for 1hour.
• Cut 2.5cm diamter round discs with the help of a cutter / nozzle to cover a mould of 3cm
round diameter.
 8

1.3 Berry Rose Gulkand Gel & Lychee Strawberry Paan Bon Bon

• Ganache

Ingredient Wt (gms)
Strawberry puree DIRA FROST / RAVI FRUIT 180
Lychee puree DIRA FROST / RAVI FRUIT 90
Fennel seeds 40
Cream 35% ELLE & VIRE 310
Sorbitol powder SOSA / PURIX / FOOD VIT 105
Invert sugar PURIX 40
Unsalted butter PRESIDENT 144
Citric acid solution (4gm water + 4gm crystal) 8
White chocolate W2 CALLEBAUT 634
Beetle leaves / Paan Masala 50
*Weigh 20% extra cream for infusion, i.e.: 375gms

Method:

• Warm the cream to 80degC or to a simmer boil. Add the roasted fennel seeds and the beetel
leaves / paan masala and let them infuse for 10-15mins. Strain the cream out and rescale
the cream to a final weight of 310gms.
• Add the sugars, i.e.: sorbitol powder and invert sugar to the strawberry and lychee purees
and heat to 60degC. Check with a probe thermometer.
• Pour the warm infused cream and the purees onto the white chocolate.
• Add citric acid solution and blend with a hand blender or a comercial grinder to make a
ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Once the ganache reaches 26-27degC, use it to cast in the shell of the bonbon moulds with
the help of a piping bag. Pipe to 2/3rd of the mould and leave enough space so as to add the
compote.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.
 9

• Gulkand compote

Ingredient Wt (gms)
Lychee puree DIRA FROST / RAVI FRUIT 100
Strawberry puree DIRA FROST / RAVI FRUIT 205
Gulkand 65
Pectin NH Sosa/Purix 4
Castor Sugar 5
Citric Acid 2

Method:

• Warm puree to 45degC.

• Add sugar and pectin NH and boil well.
• Strain the mix and add citric acid solution.
• Cool down and blend well with a hand blender.
• Mix it with Gulkand and use it to pipe it as a filling in the bonbon mould.

Note:- For this recipe, CALLEBAUT W2 white chocolate has been used for casting.
 10

1.4 Saffron Kahwa Tea & Cashew Cardamom Praline Bonbon

• Ganache

Ingredient Wt (gms)
Water 188
Saffron Kahwa tea – Tea Trunk 15
Dextrose SOSA 55
Invert sugar PURIX 22
Sorbitol powder SOSA / PURIX / FOOD VIT 72
Unsalted butter PRESIDENT 77
Milk chocolate 823 CALLEBAUT 325
Dark chocolate 70:30 CALLEBAUT 70

Method:

• Infuse saffron kahwa tea in water.

• Strain the hot tea and add the dextrose, invert sugar and sorbitol and whisk well.
• Re-heat the tea and pour it over the milk chocolate and dark chocolate.
• Blend with a hand blender or a comercial grinder to make a ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Once the ganache reaches 26-27degC, use it to cast in the shell of the bonbon moulds with
the help of a piping bag. Pipe to 2/3rd of the mould and leave enough space so as to add the
marie biscuit cashew crumble.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.
 11

• Cashew Praline Paste*

Ingredient Wt (gms)
Glucose syrup PURIX 28
Castor sugar 200
Water 52
Roasted Cashew 280

Method:

• Warm the glucose syrup, water and castor sugar in a saucepan.

• Caramelise it to a temperature 185degC until it is light golden brown.
• Add roasted cashews and mix.
• Pour it on a silicon mat to cool the praline.
• Once cool, grind in a mixer grinder or stone grinder to make a smoot paste.
• In case the mix doesn’t achieve a smooth consistency, add a neutral tasting oil and regrind.

• Marie Biscuit & Cashew Cardamom Praline

Ingredient Wt (gms)
Marie biscuit/ Tea time biscuit Digestive 172
Dark chocolate 811 CALLEBAUT 150
Cardamom powder 3
Sea salt 1
Cashew praline paste* 145

Method:
• Crush Marie biscuit in a bowl and add the ground cardamom and sea salt
• Mix melted cashew praline and dark chocolate.
• With a rolling pin, roll the praline in between 2 baking papers and sheet evenly to achieve
3mm thickness.
• Cool it down in a refrigerator for 1hour.
• Cut 2.5cm diamter round discs with the help of a cutter / nozzle to cover a mould of 3cm
round diameter.

Note:- For this recipe, milk chocolate 823 CALLEBAUT has been used for casting.
 12

PART 2: GANACHES

2.1 Marigold Milk Chocolate Ganache

Ingredient Wt (gms)
Cream 35% ELLE & VIRE 300*
Sorbitol powder SOSA / PURIX / FOOD VIT 75
Unsalted Butter PRESIDENT 107
Dextrose powder iHERB 38
Milk chocolate 823 CALLEBAUT 585
Dark chocolate 70:30 CALLEBAUT 100
Lecithin paste (optional) 4
Cocoa butter CALLEBAUT 22
Marigold tea -Tea Trunk 25
*Weigh 20% extra cream for infusion, i.e.: 360gms

Method:
• Infuse Marigold tea in hot cream for 10-15mins until it steeps well.
• Strain the cream and add additional cream to bring back the weight to 300gms. Add the
dextrose and sorbitol powder and whisk well.
• Re-heat the infused cream with the sugars to 80degC and pour it over the milk chocolate,
dark chocolate and cocoa butter.
• Add the lecithin paste (optional) and blend with a hand blender or a comercial grinder to
make a ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Once the ganache reaches 29-30degC, sheet it in an acrylic tray with dimensions 20cm x
12cm x 1cm (L x B x H).
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, cut the ganache in 3cm x 3cm square size and let it crystallise for 3-4hours.
• Enrob the ganache with milk chocolate 823 CALLEBAUT.
• Garnish with saffron and gold leaf.
 13

2.2 Blackcurrant & Rock Salt Ganache

Ingredient Wt (gms)
Blackcurrant puree DIRA FROST / RAVI FRUIT 250
Dark chocolate 70:30 CALLEBAUT 360
Invert sugar PURIX 45
Unsalted Butter PRESIDENT 87
Cream 35% ELLE & VIRE 90
Rock Salt / Black Salt 8

Method:
• In a sauce pan, add puree and invert sugar and start heating on medium flame up to 60°C.
• In a bowl add the chocolate and pour the puree over the chocolate and mix well with a
whisk.
• In another sauce pan simmer boil the cream.
• Pour over the mixture of chocolate and puree. Mix well with a whisk and avoid splitting the
ganache by vigorously mixing it. Add the butter and rock salt once the ganache is at 35degC
and emulsify with a hand blender until it’s a smooth and glossy emulsion. Add some milk
incase – you feel the ganache is splitting. Milk has an emulsifying enzyme that works well
with red fruits.
• Cool it down to 32degC and spread with a palate knife in an acrylic frame - 20cm x 12cm x
1cm (L x B x H) and scrape the excess and give a clean finish.
• Let the ganache crystalize overnight in a fridge at 14-16C. Cut the following day into
squares of 2.5cm x 2.5cm or 2cm x 4cm rectangles.
• Let it crystalize post cutting the ganache for another 3-4 hrs in a fridge 14-16C, before
enrobing with tempered dark chocolate 70:30 CALLEBAUT.
• Garnish with rock salt
 14

2.3 Pistachio Marzipan Barfi & Ruby Raspberry Chocolate Ganache

• Base Pistachio Marzipan Recipe*

Ingredient Wt (gms)
Almond powder 106
Roasted pistachio powder 106
Icing sugar 68
Castor Sugar 43
Invert sugar PURIX 15
Glucose syrup 32
Water 54

Method:

• In a small sauce pan, weigh castor sugar, water, invert sugar & glucose together. Boil the
contents in the sauce pan and make a syrup.
• In a mixer grinder, grind almond powder, pistachio powder and icing.
• While grinding, add the warm syrup slowly (in trikles).
• Keep blending it till all the mixture has been completely incorporated to make pistachio
marzipan paste.

• Flavoured Pistachio Marzipan Barfi

Ingredient Wt (gms)
Base Pistachio Marzipan* 424
Rose water 24
Simple syrup 68
Rose petals 3
Cocoa butter 97
Rose extract 10 drops

Method:

• Remove the pistachio marzipan mixture on a granite table and dust little icing sugar & keep
kneading the mixture by adding melted cocoa butter & rose water simple syrup.
• In between, dust little icing sugar on the table if it gets too sticky, once all the cocoa butter is
added mix in the dried rose petals. Once the mixture is done, roll the marzipan in an acrylic
frame - 20cm x 12cm x 0.5cm (L x B x H) and scrape the excess and give a clean finish.
• Cool down the mixture in a fridge for 2hours.
 15

• Raspberry Ruby Chocolate Ganache

Ingredient Wt (gms)
Raspberry Puree DIRA FROST / RAVI FRUIT 165
Invert sugar PURIX 16
Ruby Chocolate CALLEBAUT 330
Cocoa butter - CALLEBAUT 53
Sorbitol powder SOSA / PURIX / FOOD VIT 10
Cream 25
Freeze dried Raspberry – URBAN PLATTER 30

Method:

• In a sauce pan, add puree and invert sugar and start heating on medium flame up to 60°C.
• In a bowl, add the chocolate and cocoa butter and pour the warm puree over it and mix
well with a whisk.
• In another sauce pan simmer boil the cream along with the sorbitol.
• Pour over the mixture of chocolate and puree. Blend well with a hand blender to get a good
emulsion and avoid splitting the ganache by vigorously mixing it.
• Once the ganache reaches 35degC, mix in the freeze dried raspberry. Cool down to 30-
31degC and spread with a palate knife in the acrylic frame over the marzipan and scrape the
excess and give a clean finish.
• Let the ganache crystalize overnight in a fridge at 14-16C. Cut the following day into
squares of 2.5cm x 2.5cm or 2cm x 4cm rectangles.
• Let crystalize post cutting the ganache for another 3-4 hrs in a fridge 14-16C, before
enrobing with tempered dark chocolate 70:30 CALLEBAUT.
• Garnish with rose petals or pistachios.
 16

**Optional/ Extra Recipe: Homemade Invert Sugar

Ingredients:
Sugar: 240g
Water: 500g
Citric acid/ cream of tartar: 1g

Method:
1. Boil sugar and water to 114℃ on a candy thermometer.
2. Add the citric acid or cream of tartar crystals or powder.
3. Pour the invert sugar syrup on a granite or marble slab.
4. Scrape with a metal bench scraper to cool down and put into a container. Reserve in an
air tight container for further use.
 17

Suppliers for: Ingredients and Equipment

Urban Platter
https://urbanplatter.in
For vegan and sugar-free ingredients, gluten free flour, t55 flour, They have stabilizers as
well. Delivery all over India.

Arife stores at Crawford Market

https://arifeonline.com/
For tools, ingredients and equipment. Chocolate ingredients and gel colours. They have
castor sugar and All purpose flour.

Delta Nutritives
https://deltanutritives.com
For Callebaut chocolate ingredients, molds, cocoa butter colours, nut powders, stabilizers
such as fruit pectin.
https://deltanutritives.com/wp-content/uploads/2018/02/Colours-And-Decoration.pdf

Bakers ville
http://www.bakersville.in
For all colours and texturizers/stabilizers.

Bakery kart
https://www.bakerykart.com/
For ingredients, tools and colours and texturizers/stabilizers.

Kokos natural
https://www.kokosnatural.com/
For coconut sugar, beetroot powder, and natural flavours.

Compressors: Tools Villa

https://www.toolsvilla.com/workshop-tools/compressor/air-compressor

Spray gun: Tools Villa

https://www.toolsvilla.com/painter-nozzle-0-8-mm-spray-gun-pro-fit-pf-02.html

Mangharam
Solutions for molds, colours, transfer sheet, chocolate equipment.
https://makechocolates.com/

No:14, 1st Floor, I Park, 100Ft KIADB Road, 2nd Phase, Peenya Industrial Area, Bangalore -
560058, INDIA.
Mon - Sat, 10am - 6pm
Sunday, closed
 18

ANNEXTURE

Bonbon Making Procedure

Cleaning of bonbon moulds

- Boil mineral water in a pot and switch off the flame.

- Put the moulds into hot water for 2-3 minutes.
- Take clean cotton and clean each shell of bonbon mould.
- Now take hot soapy water and clean each shell of the mould thoroughly with cotton.
- Take some more fresh clean hot water and put the mould back into it. Now rinse the
moulds in this water and clean with cotton.
- Take out the moulds from the water and keep them on table.
- Wipe the moulds with tissue paper and dry them.
- Clean each corner of the mould and the back of the mould thoroughly with clean cotton.
- If you not using the moulds immediately, cling wrap them and keep in a cabinet.

Using of bonbon moulds

- Keep the AC temperature at 20-22°C.

- Place a silicon mat on a working table and place the moulds on it.
- Take surgical spirit or cleaning alcohol and clean cotton. Sprinkle or pour the spirit on the
mould and clean them with cotton.
- Clean each shell with cotton while pressing it clockwise and anti-clockwise
- In this way, clean all the shells and the back of the mould thoroughly.
- Hold the mould against strong white light and pass the light through the mould to check for
finger marks or dust particles.
- You can see whether the shell is clean or not. If you see any dirt or foreign particles, then
clean it with spirit and cotton.
- Now let the moulds be in an air conditioned environment so they remain cold.

Spraying and coloring of bonbon moulds

- Work in a cool area for coloring and spraying. AC temperature should be at 20°C-22 °C.
- Clean the spraying gun with hot running water to remove any dirt and cocoa butter which
is stuck inside.
- Dry the gun with tissue paper and pass the hot air through the gun.
- Melt all cocoa butter colors. Add 5% of melted cocoa butter weight in the colours.
- Get the colors at temperature for use. The color should be at 27°C. To get or maintain the
right temperature of color – use a cold water bath.
- Before colouring the moulds, check the temperature of it. The mould should be at 20°C-
21 °C. Only then should you use them. Otherwise wait till it reaches the temperature. Check
with a laser thermometer.
- Once colors are at temperature, first do all base designs on the shell like brush strokes,
color sprinkles, lines and patterns - then you can spray the complete mould
 19

- Start spray painting now, take one person to help as an assistant to maintain the cocoa
butter temperature and pass the moulds to you and to clean them after spraying.
- Now add the cocoa butter which is at 27 °C into the spray gun. Always pass the color
through a sieve while adding it into the spray gun, to avoid any lump or foreign particle
from entering the gun. It will help in smooth spraying without any problem.
- Always start from a lighter color to dark color. So no need to clean the gun while spray
painting.
- Once you finish with one color, take out the color with a spatula and clean the gun as much
as possible with it.
- After spraying, clean each mould’s outer surface and remove the extra color.
- Keep a dry, clean cotton cloth on your table and then place the spray painted mould at the
bottom of cloth.
- Drag the mould from bottom to top while pressing the colored side down.
- Press the mould and drag it in one go. Do not move the mould up and down. Clean it only in
one direction. Try to clean all of it in one go.
- If you try to clean too many times, it will affect the bonbon shells bottom. The extra color
will stick to the bottom of shell and it will ruin your color pattern or shade.
- After cleaning the moulds, place them back on the silicon mat (keep it standing vertically)
in cool area so the color will dry immediately.
- After drying of paint, cast the moulds with tempered chocolate.

Casting of bonbon mould

- One mould of bonbon takes about 200-300gms of chocolate to cast. Take the chocolate
accordingly depending on how many moulds you are casting.
- Keep the trays, palate knife, big casting scraper, heat gun, ladle, spatula and extra
microwave bowls with you.
- Now temper the chocolate to its temper temperature. With the help of ladle pour the
chocolate all over the mould. Make sure it goes into each shell.
- Scrape off the extra chocolate from the top surface and let it fill each shell with chocolate.
- After this, tap the mould on your working table and shake it to remove all bubbles from the
chocolate. You do not want any holes or bubbles on the bonbon shell.
- Lift the mould from one edge in one hand, in the air and turn it upside down so the extra
chocolate will drip down on table.
- While dripping the chocolate, in other hand hold the palate knife and with its rubber
handle tap on the side edges of the moulds.
- It will help to remove extra chocolate from the shell and then you can get a thin chocolate
shell for your bonbon.
- While tapping the mould, rotate in a circular motion so it will help take out chocolate
evenly from the shell.
- Do not rotate the mould, let it be upside down. Once all chocolate is dripped and you are
happy with the thickness of the shell, scrape the extra chocolate drips.
- Scrape the chocolate from one edge of the mould to the other.
- Now you can turn or rotate back the mould and clean it from all edges and sides with a
scraper and take out all extra chocolate.
 20

- Collect all chocolate in a bowl and maintain its temperature.

- Keep the moulds standing on the silicon mat to set the chocolate.
- Once the chocolate is set on moulds, place them on a tray. Keep this tray in chocolate under
counter fridge for 5-10 mins. This is the shock crystallize process.

Filling of ganache and praline into casted chocolate shells.

- After casting make the ganache and let them reach to the temperature to fill which is 26-
27C
- Now fill the ganache in each shell up to given quantity of each bonbon, then place praline if
it’s required that flavor of bonbon.
- Now keep the filled bonbon moulds keep in chocolate fridge to crystallize overnight.

Closing of bonbons

- On the next day, take tempered chocolate to close the bonbon shells and keep in the fridge
for 20 mins.

Demoulding of bonbons
- After crystallization, place the clean parchment paper on the table and hold the standing
mould over it.
- Keep your mould back side facing you and closing side towards the table.
- Be careful while doing this - the bonbons might fall before you tap. Collect and keep that
bonbon aside otherwise you will smash that bonbon with the mould while demoulding.
- Sometimes you might not get all bonbons out at one go so carefully tap again in the same
manner.
- If they still do not demould, keep them again in the fridge to set and crystallize well and
then after sometime demould them.
- Now clean the edges of bonbon if there is extra chocolate is stuck while closing. Make sure
all bottom edges of it look clean and perfect.

Storing of chocolates

- Keep the chocolates in chocolate blisters.

- Cling wrap each blister completely; make sure there is no gap on it.
- Complete cling wrap protects the chocolate from getting any moisture.
- Then keep in a clean thermocol box and cling wrap the whole box tightly.
- Keep this box in the deep freezer.
- If you need bonbons from this box then take them out, do not open the cling wrap from the
blisters. Cling wrap the thermocol box again and keep in back in the deep fridge.
- Keep the wrapped blisters in a regular fridge for 12hrs and then shift into an ambient
temperature for 2-3 hrs- this is slow defrosting.
- After 2 -3 hrs you can use them. But meanwhile do not open cling wrap from blister. It
might affect the shine of bonbon and it will cause catching moisture on the product and
thus sugar bloom.
 21

WHAT IS A GANACHE ?
22
 23

Working Methods: For Making Ganache Emulsion

 24

Role of Important ingredients in making a ganache

Composition of Ganache

LIQUIDS
+
FATS/OILY FATS
+
SUGARS
+
CHOCOLATE
+
AROMAS/ALCOHOL FLAVOUR
……………………………………………………………………………………………………………………………………
……

1) Liquids
 25

2) Sugars

Important sugars for chocolate ganache and bonbons

26
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