Inaya™ bonbon

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ ganache

Ingredients Preparation
  • 365g
    cream
  • 65g
    butter
  • 30g
    invert sugar
  • 30g
    glucose syrup

Bring to a boil

Let cool to 176°F/80°C.

Let cool to 80°C.

  • 460g
    Inaya™

Pour over

Pour the mixture into a Robot-Coupe and blend until completely smooth.
Place in a bowl and leave to cool to 82.4°F/28°C.
Pour into 8 mm squares molds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and leave to cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and leave to cool to 28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Ocoa™ coating

Ingredients Preparation
  • As needed
    Ocoa™

Coat the ganache with Ocoa™ 70% dark chocolate couverture.
Air-dry the chocolate after coating.

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