Today we're diving into the delightful world of bonbons, but not just any bonbons – we're making Blackberry Ganache Dark Chocolate Bonbons. This recipe provides a perfect blend of tangy blackberries and rich dark chocolate, which promises a mouth-watering treat for you and your loved ones.
INTRODUCTION
Blackberry ganache dark chocolate bonbons merge the tartness of fresh blackberries with the deep, luxurious flavor of dark chocolate. They're not only delightful to the taste but also visually appealing, making them a perfect gift or a worthy addition to your dessert table. This guide will walk you through making these bonbons from scratch, with key tips for getting them just right!
KEY TAKEAWAYS
- Understanding chocolate tempering for a shiny and crisp finish.
- How to incorporate fruit purees into ganache while maintaining the perfect texture.
- Techniques for molding and coating chocolates like a pro.
WHAT YOU WILL NEED
Ingredients:
- 200g (7 oz) dark chocolate (70% cocoa), finely chopped
- 150g (5 oz) blackberry puree, strained to remove seeds
- 50g (1.75 oz) heavy cream
- 30g (1 oz) unsalted butter, softened
- 20g (0.7 oz) glucose syrup
- Sugar and pectin (optional, for sweetening and thickening)
Equipment:
- Chocolate mold
- Double boiler or microwave for melting chocolate
- Small saucepan
- Spatula
- Thermometer
STEP-BY-STEP GUIDE TO MAKING BLACKBERRY GANACHE
1. Preparing the Ganache
Begin by gently warming the blackberry puree and heavy cream in a saucepan until just simmering. Watch closely to avoid boiling. In a separate bowl, place the finely chopped dark chocolate, softened butter, and glucose syrup. Once the blackberry-cream mixture is warm, pour it over the chocolate. Let it sit for a few minutes to soften the chocolate, then stir gently until you achieve a smooth and shiny ganache. Let it cool to a pipable consistency.
2. Tempering the Chocolate
To coat your bonbons, you need tempered chocolate, which ensures a glossy finish and a satisfying snap. Melt two-thirds of your dark chocolate over a water bath or in short bursts in the microwave, heating until it reaches 110-115°F (43-46°C). Add in the remaining one-third of your chocolate and stir continuously until the chocolate cools down to 82-84°F (28-29°C). Warm it again to 88-90°F (31-32°C). Your chocolate is now tempered and ready for use.
3. Molding the Bonbons
Fill your chocolate molds about a third of the way with the tempered chocolate, then tip and rotate the mold to coat the insides evenly. Invert the mold to pour out excess chocolate, then scrape the top clean with your spatula. Allow the shells to set up in a cool, dry place. Once set, pipe the ganache into the shells, leaving room at the top for sealing them.
4. Sealing and Finishing
Reheat your remaining tempered chocolate if it has thickened. Pour it over the ganache-filled molds to seal them. Scrape the excess chocolate off to ensure a flat base. Once the chocolate has set, your bonbons are ready to be unmolded.
CONCLUSION
Making Blackberry Ganache Dark Chocolate Bonbons may seem daunting at first, but with patience and practice, you can achieve professional-looking and delectable results. These bonbons offer a stunning combination of flavors that are sure to impress any chocolate connoisseur. Don't be afraid to experiment with different fruit purees once you've mastered this technique!