Christmas pudding bon bons

Ingredients

150g cranberry juice 

100g stock syrup 

15g Sosa gelcrem cold

10g Grandes Distilleries Peureux Dom Pacello

Method

Blend together all ingredients using a hand blender.

Allow the mixture to hydrate for at least 30 minutes.

Blend again to achieve a final glossy consistency. 

Place the gel into a piping bag. 

Ingredients

125g 35% cream 

80g Christmas pudding 

22g Sosa invert sugar

200g Belcolade 55% Cacao Trace dark chocolate 

20g Grandes Distilleries Peureux Camus Ile de Re cognac

Method

Bring the cream and invert sugar to the boil. 

Pour over the Christmas pudding and chocolate and allow to sit for a couple minutes.

Use a hand blender to emulsify the mixture.

Add the cognac and blend again. 

Allow the mixture to cool to 32°C before placing into a piping bag.

Ingredients

1kg Belcolade 55% Cacao Trace dark chocolate

200g Belcolade Cacao Trace white chocolate

8 drops Chocolatree red cocoa butter 

Method

Temper the dark chocolate and make the shells. 

Once filled and turned out, temper the white chocolate and pipe a drip effect on the top of the chocolate and allow to set. 

Temper some red coloured chocolate using white chocolate and red cocoa butter. 

Pipe 3 small dots on top of the white chocolate drip.

Method

Create the shells. 

Pipe the cranberry and Dom Pacello gel half way. 

Pipe the Christmas pudding ganache filling all the way to the top leaving 2mm from the edge of the shell to allow capping. 

Temper some more dark chocolate and cap off the chocolates. 

Allow the chocolate to completely set and contract.

Turn out the chocolate and finish decorating.