Maganja Bonbon


Created by
  • Gabriele Riva - U.S. Cacao Barry Ambassador and pastry chef at Nobu

Spicy Xtabentún Ganache

ingredients preparation
  • 419g
    35% fat liquid cream
  • 37g
    invert sugar
  • 46g
    glucose syrup DE 44
  • 316g
  • 372g
  • 139g
    Échiré butter
  • 1g
    sea salt
  • 23g
    xtabentún, Yucatán anise liqueur
  • 5g
    Vietnamese cinnamon
  • 1g
    chili pepper
  • 2g
    Mexican origano
  • 2g
  • 5g
    pepper from Jamaica

Infuse the heavy cream with all the spices for 24 hours in the refrigerator.
Strain the heavy cream and bring to a boil with inverted sugar, glucose syrup and Échiré butter.
Let cool the heavy cream to 70 Celsius and pour on top of Madirofolo dark chocolate and 38.2% Lactée Supérieure milk chocolate.
Emulsify the ganache using the hand blander and create a perfect emulsion. 
Let the ganache to cool down to 30 Celsius and fill the berlingot molds made in advance with Madirofolo dark chocolate.

Let the ganache crystallize 24 hours and cover the bottom with Madirofolo chocolate. 
Remove the bonbons from the mold.

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