The desired plastic mold, a spatula, a ladle and a large metal scraper.How to: Mold Chocolate for Bonbons (for 100 truffles)
- Prepare the ganache. From what I’ve discovered, make your ganache first and just leave it out in room temperature to cool.
- After that, temper around 700g of white chocolate .
- Once the chocolate is ready, use the ladle to fill the shapes to the rim. Change to the metal scraper and use the handle to tap the sides of the chocolate mold. Do this for about 10 seconds. Tapping bursts the air bubbles and lessens holes in the end product.
- Turn the mold over to pour out the chocolate back into the bowl, tapping all the while.
- Scrape to clean the surface of the mold and lay it upside down on a tray. Leave to harden a little.
- Repeat steps 3-5 again. It is recommended to mold twice so the shell is thicker and stronger.
- After the shells have hardened, pipe in the cooled ganache.
- Temper another batch of chocolate – around 300g. The second batch is to fill and cover the bottom of the truffles after the ganache has cooled. Once the molding is completed, leave the trays to set in the fridge for at least 2 hours.
Orange & Grand Marnier Ganache
By February 9, 2012Published:
- Yield: 100 truffles
Another useful chocolate technique that is widely used and thankfully not as complicated as tempering chocolate is making a …
- Melt white chocolate in a heatproof bowl over a bain-marie
- Meanwhile, heat the heavy cream in a saucepan.
- Once the cream is boiling and the chocolate has melted, pour the cream over the chocolate.
- Add the orange zest.
- Leave the cream and chocolate for one minute or two. After that, using a spatula, start stirring the mixture in the center continuously to create an emulsion. Stir this way until smooth.
- Pour in the Grand Marnier, and stir until well combined.
- Leave to cool and pipe into the chocolate shells at 30C. Ensure the shells have also hardened.