Recipe of Super Quick Homemade Basic Dark Chocolate Bon Bons / Bonbon de Chocolat

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Perfect Basic Dark Chocolate Bon Bons / Bonbon de Chocolat. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Basic Dark Chocolate Bon Bons / Bonbon de Chocolat, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basic Dark Chocolate Bon Bons / Bonbon de Chocolat delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Basic Dark Chocolate Bon Bons / Bonbon de Chocolat is 60 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Basic Dark Chocolate Bon Bons / Bonbon de Chocolat using 11 ingredients and 17 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Basic Dark Chocolate Bon Bons / Bonbon de Chocolat:

1. Ganache
2. 80 g (2.8 oz) dark chocolate, couverture
3. 80 g (2.8 oz) milk chocolate, couverture
4. 145 g (5.1 oz, about 3/5 us cup) heavy cream
5. 20 g (0.7 oz, 1 Tbsp) glutinous starch syrup
6. 12 g (0.4 oz, 1 Tbsp) unsalted butter, room temperature
7. 1 tsp rum
8. For Coating
9. 210 g (7.4 oz) dark chocolate, couverture, for melting
10. 90 g (3.2 oz) dark chocolate, couverture, finely chopped
11. (a small amount of dark chocolate, spare)

Steps to make to make Basic Dark Chocolate Bon Bons / Bonbon de Chocolat

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2. [ Ganache ] Chop the dark chocolate and milk chocolate into fine, and put them in a large bowl. Let butter soften beforehand at room temperature.
3. Pour heavy cream and glutinous starch syrup into a small pot. Warm it stirring on medium-low heat until just before boiling.
4. Pour the hot cream over the chopped chocolate, leave it for 30 sec, then stir to melt.
5. Add the butter, stir well until combined. Blend the chocolate mixture with a hand blender for 2 mins until glossy.
6. Add rum, stir well until combined. Blend it again until well combined.
7. Chill it in a fridge for around 10-15 mins. Take it out every 3-4 mins and mix gently to chill evenly. When it chilled to about 24 ℃ / 75 F, it’s ready to pipe.
8. Line a tray with cake film or plastic wrap. Transfer the ganache to a piping bag fitted with a round tip. I used a tip of 1.2 cm 0.47- inch diameter tip. Pipe small drops on a tray lined with cake film. Let it sit in a fridge overnight to set.
9. [ For Coating / Tempering chocolate ] Put 210 g chocolate in a large bowl. Put 90g finely chopped chocolate in a small bowl.
10. Pour water into a small pot. You should try to put the large bowl over. And make sure the bottom of the bowl (with 210 g chocolate) does not get wet in the water.
11. Bring the water to a boil until bubbling up and turn off the heat. Put the large bowl over the pot so as not to touch the hot water directly.
12. Leave it for 30 sec, stir gently to melt until smooth. Remove the bowl, cool it stirring gently, until 45-47 ℃ / 113-116 F.
13. Add the finely chopped chocolate, stir roughly and leave it for 1-2 mins until it reaches 33-34 ℃ / 91-93 F.
14. Stir to melt the chocolate until smooth. It should reach 31-32 ℃ / 88-89 F, the correct temperature. If it doesn’t reach 31-32 ℃ / 88-89 F, use spare chocolate. Add a small amount of finely chopped chocolate, and stir again.
15. Tempering Test Drizzle the chocolate over a knife, spoon and set it down at cool room temperature. It should harden quickly (within 5 minutes) and become dry and shiny. If you touch it, your finger will come away clean.
16. Take ganache drops out from the fridge, dip them, one of each, into the chocolate. Let excess drip off, and place on a tray lined with cake film to set. If tempered chocolate becomes heavy, soften it with hot water so as not to reach 34℃ / 91.4 F or more.
17. Use a knife to cut the sticking out bottom from each drop. Store in a tightly covered container in a fridge.

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So that's going to wrap this up for this special food Steps to Prepare Any-night-of-the-week Basic Dark Chocolate Bon Bons / Bonbon de Chocolat. Thanks so much for reading. I'm confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!