Almond & Oat Vegan Bonbons

Coated Chocolate bonbons, Dairy Free, Gluten Free


State: 1

An original recipe by Chef Ginger Elizabeth Hahn, Owner/Executive Pastry Chef of Ginger Elizabeth Chocolates.
Makes 196 Bonbon

Recipe steps


  1. Set up a ganache frame 14” x 14” x 3/8” with a thin chablon on the bottom.
  2. Heat the glucose, invert sugar, oat milk, ALMOND PRALINE, and sea salt to 55°C (131°F). Pour over the ALMOND INSPIRATION and COCOA BUTTER.
  3. Mix the ganache. Pour into the prepared frame at 32°C (89.6°F). Rest the ganache for 24-48 hours.
  4. Release the frame and add a chablon to the top. Quickly cut with a guitar on wires spaced about 1” or 2.5 cm. Enrobe in a DARK SATILIA NOIRE 62% couverture. Decorate as desired.
  5. *Chef's tip: If using a large food processor machine such as a Stephan with an air vacuum, pull to 20 in.Hg. A vacuum is not necessary.
Download in progress