French Toast Bonbon

Milk chocolate bonbons with maple syrup

Recipe

Preparation

ingredients	preparation
230g heavy cream 450g Pure maple syrup 85g glucose syrup 42g Cinnamon	1. Shell desired mold with tempered Henna Milk Chocolate 41%. 2. Add glucose syrup and cream to a pot (2 to 4 qt). Cook mixture on high temp (while stirring slowly) until cream begins to boil. Reduce to a simmer, approximately 85°C (185°F). 3. Remove from burner and let stand for 1 minute. 4. Add Henna Milk Chocolate to a food processor and pour warm mixture of glucose and cream over the chocolate. Blend to create a good emulsification. 5. When temperature cools to 29°C (85°F), pipe ganache into molds. 6. Allow to set up, then back fill molds with Henna Milk Chocolate 41%.

ingredients

preparation

230g

heavy cream
450g

Pure maple syrup
85g

glucose syrup
42g

Cinnamon

1. Shell desired mold with tempered Henna Milk Chocolate 41%.
2. Add glucose syrup and cream to a pot (2 to 4 qt). Cook mixture on high temp (while stirring slowly) until cream begins to boil. Reduce to a simmer, approximately 85°C (185°F).
3. Remove from burner and let stand for 1 minute.
4. Add Henna Milk Chocolate to a food processor and pour warm mixture of glucose and cream over the chocolate. Blend to create a good emulsification.
5. When temperature cools to 29°C (85°F), pipe ganache into molds.
6. Allow to set up, then back fill molds with Henna Milk Chocolate 41%.