Maple Orange Bonbon

ingredients	preparation
100g CHW-EZ-2011201 26g heavy cream 27g Mandarin orange puree 7g glucose 4g orange zest 6g soft butter	Bring the heavy cream, mandarin orange puree and glucose to a boil. Pour this over the Van Leer Ultimate White Chocolate. Let this sit for a minute and then stir to emulsify. If necessary, gently heat the ganache until the chocolate is fully melted. Mix in the very soft butter until combined. Cool the ganache down to 28 degrees Celsius and pipe into long bon-bon molds about halfway up the chocolate lined molds.

ingredients

preparation

Bring the heavy cream, mandarin orange puree and glucose to a boil.
Pour this over the Van Leer Ultimate White Chocolate. Let this sit for a minute and then stir to emulsify.
If necessary, gently heat the ganache until the chocolate is fully melted.
Mix in the very soft butter until combined.
Cool the ganache down to 28 degrees Celsius and pipe into long bon-bon molds about halfway up the chocolate lined molds.

ingredients	preparation
38g heavy cream 7g glucose 6g Bourbon 6g soft butter 100g Van Leer Maple White Chocolate	Bring the heavy cream and glucose to a boil. Pour this over the Van Leer Maple White Chocolate. Let this sit for a minute and then stir to emulsify. If necessary, gently heat the ganache until the chocolate is fully melted. Mix in the very soft butter until combined, followed by the bourbon. Cool the ganache down to 28 degrees Celsius and pipe this up the remainder of the molds.

Temper Cocoa Niu Chocolate as needed.
Line the bon-bon molds with the Cocoa Niu Chocolate.
Let this set before piping the orange ganache half-way up the chocolate lined molds.
Let the orange ganache set fully before piping the maple chocolate the remainder of the way up the molds, leaving a small space between the top of the ganache and the top of the mold.
Let the ganache crystallize fully overnight. The next day, cap off the bon-bons so they are sealed with chocolate. Unmold the next day.

Recipe