Bombom doesn’t have a right time to enjoy! Those who love chocolate don’t miss the opportunity to taste this classic delicacy. How about making your own bonbons? Well, follow this very easy recipe to prepare and check out the great result of your effort; but don’t forget to share with family or friends, after all sharing is the best part!
Ingredients:
Filling
- 1 cup whole milk (tea)
- 1 bunch of fresh mint leaves
- 300g de Melken White Chocolate chopped
- ¼ cup (tea) juice of 1 lemon (50 ml)
cone
- 500g de Melken Milk Chocolate
Material:
- mold for chocolates
- acetate sheet
- piping bag
Recipe Techniques:
- Melting chocolates and toppings: https://harald.com.br/tecnicas/derretimento-de-chocolates-e-coberturas/
- Chocolate tempering: https://harald.com.br/tecnicas/tempera-do-chocolate/
- Molding bonbons and truffles: https://harald.com.br/tecnicas/moldando-bombons-e-trufas/
- Making Ganaches: https://harald.com.br/tecnicas/fazendo-ganaches/
Preparation:
Stuffing: boil the milk together with the leaves of mint over low heat until reduced by half. Tampe and book. Melt the white chocolate, add the lemon juice and then the boiled and strained milk. Mix well until you get a ganache.
Put it inside the pastry bag and take it to the fridge until it’s firm. Cone: Fill a candy mold with the tempered chocolate and tap it a few times to eliminate air bubbles.
Then turn it over the refractory to drain the excess. Take the mold to the fridge to dry for a few minutes. Fill the mold cavity with the filling. Cover with the tempered chocolate and apply an acetate to give uniformity to the bonbons.
Remove excess chocolate with a spatula and return to the fridge for about 20 minutes, or until the mold is opaque, indicating that the bonbons can be unmoulded. Unmold, accommodate them in paper boxes and assemble gift boxes.
- Preparation time: 1 hour
- Performance: 45 bonbons of 20g
Bombom doesn’t have a right time to enjoy! Those who love chocolate don’t miss the opportunity to taste this classic delicacy. How about making your own bonbons? Well, follow this very easy recipe to prepare and check out the great result of your effort; but don’t forget to share with family or friends, after all sharing is the best part!
Ingredients:
Filling
- 1 cup whole milk (tea)
- 1 bunch of fresh mint leaves
- 300g de Melken White Chocolate chopped
- ¼ cup (tea) juice of 1 lemon (50 ml)
cone
- 500g de Melken Milk Chocolate
Material:
- mold for chocolates
- acetate sheet
- piping bag
Recipe Techniques:
- Melting chocolates and toppings: https://harald.com.br/tecnicas/derretimento-de-chocolates-e-coberturas/
- Chocolate tempering: https://harald.com.br/tecnicas/tempera-do-chocolate/
- Molding bonbons and truffles: https://harald.com.br/tecnicas/moldando-bombons-e-trufas/
- Making Ganaches: https://harald.com.br/tecnicas/fazendo-ganaches/
Preparation:
Stuffing: boil the milk together with the leaves of mint over low heat until reduced by half. Tampe and book. Melt the white chocolate, add the lemon juice and then the boiled and strained milk. Mix well until you get a ganache.
Put it inside the pastry bag and take it to the fridge until it’s firm. Cone: Fill a candy mold with the tempered chocolate and tap it a few times to eliminate air bubbles.
Then turn it over the refractory to drain the excess. Take the mold to the fridge to dry for a few minutes. Fill the mold cavity with the filling. Cover with the tempered chocolate and apply an acetate to give uniformity to the bonbons.
Remove excess chocolate with a spatula and return to the fridge for about 20 minutes, or until the mold is opaque, indicating that the bonbons can be unmoulded. Unmold, accommodate them in paper boxes and assemble gift boxes.
- Preparation time: 1 hour
- Performance: 45 bonbons of 20g
