The perfect bon bon for the festive season. The brandy and spices in the ganache compliments beautifully with the sweetness of the white chocolate and the snowflake adds that seasonal touch.
Eggnog ganache
Ingredients130g 35% cream 500g Republica del Cacao white chocolate 25g Grandes Distilleries Peureux Camus Ile De Re Cognac 50% 2g ground cinnamon 1g ground nutmeg 1g ground cloves |
MethodHeat the cream, spices and vanilla to 60°C and allow to infuse for 30 minutes. Once infused remove vanilla pod, add inverted sugar and bring up to the boil. Slowly pour the boiling mixture onto the melted chocolate. Mix the centre of the mixture using a spatula to create a glossy core with a certain elasticity. This texture must be maintained until the emulsion is completed. Add the brandy and finish the mixing with a hand blender to perfect the emulsion and remove air bubbles. Be careful when filling the moulds that the temperature of the ganache is lower than 30°C. |
Shell
Ingredients |
MethodTemper the blue cocoa butter. Using low tack masking tape and a snowflake stencil hole punch (available at Hobbycraft), stick the snowflakes in the desired design in the mould. Using a gloved finger, swirl the tempered cocoa butter round the mould (no need to worry about ensuring it is all fully covered as this adds to the effect). Allow the cocoa butter to start setting before very carefully removing the snowflake stickers. Temper the white chocolate and mould the shells. Once filled, cap the chocolate and allow to set and contract before turning the chocolates out. |
Assembly
MethodStick snowflake stickers into moulds. |
Recipe courtesy of Samantha Rain, Development Chef, Henley Bridge
