Pu'er Tea Ganache Molded Bonbons

Pu’er is a high-end ancient Chinese tea. Learn how to make a Pu’er tea ganache to fill the Arriba single origin milk chocolate shells.

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Molding

Ingredients Preparation
  • As needed
    IBC Black cocoa butter
  • As needed
  • As needed
  • As needed
    IBC White cocoa butter
  1. Shake the bottle well and transfer it into a mixing bowl. Stir with a brush to cool it down until reaching 32°C (90°F) to pre-crystallize the black cocoa butter.
  2. Using a brush, apply it onto the molds with a flecking motion.
  3. Place the mold upside down onto a paper towel and clean well.
  4. Pre-crystallize the green cocoa butter: shake the bottle, transfer it into a piping bag and cool it down on the table.
  5. Cut the tip off and transfer it into the spray gun. The spray gun should have the same temperature as the green cocoa butter.
  6. Spray the pre-crystallized green cocoa butter onto the mold, holding the mold at a 45° angle in order to spray one side of it. Repeat on the other side. Always keep the same distance and angle between the mold and the spray gun in order to have an even application of color in your molds.
  7. Once sprayed, place the mold upside down onto a paper towel and clean well.
  8. Repeat the same pre-crystallization process with the white cocoa butter and spray the cocoa butter evenly over the entire surface of the mold placed at a 90° angle.
  9. Clean the mold well using a paper towel.
  10. Pre-crystallize the red cocoa butter and spray it only into the center of the cavities to avoid spraying over the green cocoa butter.
  11. Clean the mold well using a paper towel.
  12. Spray one last layer of pre-crystallized white cocoa butter over the whole surface of the mold and clean again.
  13. Let set at 18-20°C (64-68°F).
  14. Once the colored cocoa butter has set, mold with pre-crystallized milk chocolate using the automatic tempering machine.
  15. Remove the excess chocolate with a palette knife and put the mold on the vibration table to remove all the air bubbles.
  16. Turn the mold upside down on the vibration table to create the shell and immediately after put it facing upwards on a tray lined with parchment paper.
  17. Use a scraper to clean the surface of the mold and let the chocolate crystallize at 18-20°C (64-68°F).

Ancient China Pu'er Tea Ganache

Ingredients Preparation
  • 250g
    Heavy Cream 35%
  • 50g
    whole milk
  • 30g
  • 20g
    sorbitol powder
  • 15g
    glucose syrup DE 38
  • pinch
    fleur de sel
  1. Bring the cream and the milk to the boil.
  2. Turn the heat off, add the tea into the saucepan, cover and let infuse.
  3. In the meantime, transfer the chocolates into a tall recipient.
  4. Add the sorbitol, the glucose syrup and the salt into the saucepan.
  5. Turn the heat on for a few seconds and stir.
  6. Strain the tea out of the liquid onto the chocolates.
  7. Mix using an immersion blender until obtaining a smooth and shiny ganache.
  8. Let the temperature cool down to 30-32°C (86-90°F) for two reasons: at this temperature, the ganache will not melt the chocolate shell and the ganache will start pre-crystallizing.
  9. For medium production, for example 2 kg (4.4lb), pre-crystallize the ganache by spreading it over a stainless steel tray. For even larger productions, use equipment that will pre-crystallize the ganache automatically.
  10. Pipe into the molds, leaving at least 1 mm (0.04”) at the top.
  11. Place into the fridge at 10-12°C (50-54°F) with a good air flow until the filling has set enough to be closed.
  12. Remove from the fridge and slightly warm the top of the mold with a heat gun to barely soften the edges of the chocolate shells. The crystallized chocolate will join together perfectly when closing the molds.
  13. Pour pre-crystallized milk chocolate on top of the ganache using the automatic tempering machine and spread it evenly with a scraper or a palette knife.
  14. Place into the fridge at 10-12°C (50-54°F) with a good air flow until hard enough to be unmolded.
  15. Once solid enough, remove the mold from the fridge and let the ganache get back to 18-20°C (64-68°F). This is important in order to avoid a condensation build-up on the products.
  16. Unmold the bonbons onto parchment paper.

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