Holiday Spice Bonbon

Milk chocolate bonbons with spicy flavors of nutmeg, cardamom, ginger and cinnamon



ingredients preparation
  • 158g
    heavy cream
  • 21g
    salted butter
  • 19g
    inverted sugar
  • 67g
    glucose DE 40
  • 27g
  • 4spoon(s)
    ground cinnamon
  • 1spoon(s)
    ground cloves
  • 1spoon(s)
    ground mace
  • 1/3spoon(s)
    Ginger, ground
  • 1/5spoon(s)
    ground white pepper
  • 1/5spoon(s)
    ground cardamom
  • 1/5spoon(s)
    ground coriander seeds
  • 1/5spoon(s)
    ground anise seeds
  • 1/5spoon(s)
    grated nutmeg

1. Chop Henna 41% Milk Chocolate in a food processor. 
2. In a sauce pan, combine the cream, water, inverted sugar, spices, butter and glucose. 
3. Heat up to  82°C (180°F). 
4. Pour warm liquids over chopped chocolate. 
5. Cover and steep for two minutes. 
6. Mix for 60 seconds. 
7. Open lid and scrape down sides. 
8. Stir to control the temperature - it should not exceed 37°C-38°C (98°F-100°F). 
9. If needed, mix for 15 second intervals to finish blending ingredients. 
10. Take temperature of the ganache. It should not exceed 37°C-38°C (98°F-100°F). 
11. Pour in a prepared ganache frame, mold or silicone molds. 
12. Set overnight and cut to size with wire cutter. 
13. Enrobe with tempered chocolate. 
14. Decorate with a Mona Lisa Gingerbread Man chocolate decoration.

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