Basil Ganache Bonbon

Recipe

Created by
  • Nancy Samson - Ambassador Cacao Barry Canada

Alunga™ - Basil Ganache

Ingredients Preparation
  • 12g
    fresh basil

Wash

  • 450g
    35% cream

Infuse 15 minutes in

Recalibrate to 375 g basil cream.

  • 135g
    Quebec urban honey

Boil basil cream with

  • 500g
    Alunga™
  • 100g
    Inaya™

Pour at 80°C on

  • 135g
    butter

Mix and add at 35°C

  • As needed
    Ocoa™

Cut in small squares and dip in Ocoa™ 70% dark chocolate couverture

Sprinkle one corner with dried basil.

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