Cinnamon Cappuccino Bonbon

Dark and milk chocolate bonbon with spicy notes of cinnamon and distinctive coffe flavors by Doug Haines, Newtown Chocolatier
 

Recipe

Preparation

Ingredients Preparation
  • as needed
    Van Leer Napa 65%
  • 345g
    heavy cream
  • 28g
    instant roasted coffee
  • 5g
    ground cinnamon
  • 45g
    glucose syrup
  • 57g
    salted butter
  • 1020g
    Van Leer Kenosha
  • 5g
    invert sugar

1. Mould the desired shells with Van Leer Napa dark chocolate 65%.
2. In a sauce pan, combine the heavy cream, instant French roast coffee, cinnamon and glucose and bring to a rolling boil.
3. Remove from the heat and add butter.
4. Pour into the Van Leer Kenosha milk chocolate 33% and mix well to create an emulsion. Add invertase.
5. Set aside covered and cool to 29.4 ºC (85°F).
6. Pipe into the premade Van Leer Napa dark chocolate 65% shells.
7. Let set overnight and close with tempered Napa dark chocolate.
8. Unmould. Decorate with a chocolate coffee bean (pipe small amount of melted chocolate to secure on the top of each candy).

*Tip: For a perfect and stable emulsion, use an immersion blender.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528