Coated Chocolate bonbons


State: 1

An original recipe by Romain Grzelczyk, Pastry Chef at L’École Valrhona

Recipe makes 240 x 3cm half-spheres

Recipe steps


  1. Cook the purée, sugar and glucose at 104°C (220°F). Stop cooking and let the temperature fall to 75-80°C (165-175°F) . Slowly pour this hot mixture over the melted BAHIBÉ 46% Couverture. Immediately mix using an immersion blender to make a perfect emulsion. As soon as the mixture is at 35°C (95°F) , add the tempered butter and mix in an electric mixer.

Assembly and finishing

Use a spray gun and spray gun mixture which you have pre-set at 85°F (30°C). Partially spray the half-sphere molds.

Scrape off any excess and leave to harden.

Then use as a mold for the pre-set RASPBERRY INSPIRATION couverture.

Turn out and leave to spread for a few moments, then smooth away any excess.

Drain the molds by holding them suspended over two rulers. Before they harden completely, trim any excess off the half-spheres. Leave to harden. Use a piping bag to fill the half-spheres with ganache. Make sure that when you do this, the ganache does not reach a temperature of 80°F (28°C).

Leave to harden for 24 hours at 60°F (17°C) and a 60% relative humidity level.

To seal the chocolate bonbons, use a heat gun to soften the edges of the half-spheres, then close off the hole with some tempered BAHIBÉ. This way, the joints will be seamless.

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