Dark Lesuk Port Wine Bonbon

Port Wine Ganache

Ingredients Preparation
  • 115g
    cream
  • 100g
    port wine
  • 10g
    inverted sugar
  • 15g
    butter
  • 1g
    ground cloves

Bring cream, port wine, sugar and ground cloves to a boil. Leave to cool to 40°C. Melt Dark LesukTM to 35°C. Combine all ingredients, including the butter with a hand blender.

  • 115g
  • 100g
    port wine
  • 10g
    inverted sugar syrup
  • 15g
    Corman Glacier Butter
  • 1g

Decorating and filling the mould

Spray the moulds with purple-coloured, crystallised cocoa butter. Leave to set, then spray again using a solution of bronze powder and 40% alcohol (ratio 1:9). Spray with white cocoa butter for a shiny surface. Cast with Dark Lesuk. Fill mould with ganache. Leave to crystallise overnight, then seal with Dark Lesuk.

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