Tuesday, October 25, 2011

Cappuccino Bonbons

 This is the recipe that started it all- all of this. I entered a recipe contest with this recipe, and ended up winning. it was the most amazing thing to ever happen to me, and was the best experience. It made me want to make more and more chocolate, and try new recipes and see if I could start to develop a whole collection of original recipes, so here we go :]
These "bonbons" have a bottom layer of dark chocolate espresso ganache and a top layer of white chocolate vanilla ganache. I specifically didn't call them "truffles" because from what I have been taught, you can only call it a truffle if it is round, because the original chocolate truffles were covered in chocolate and then dusted with cocoa powder, resembling truffles [like the earthy/mushroom truffles that cost a ridiculous amount of money and taste like dirt]. So since these weren't round, they became bonbons....the end.

White Chocolate Vanilla Ganache
Heavy Cream - 58g
Vanilla Bean - 2 ea
Coffee (whole beans) - 5g
Butter - 6g
White Chocolate (melted, tempered) - 158g
Bring cream, vanilla, and coffee beans to a boil, cover and steep for 5 minutes. Strain out the vanilla and coffee. Re-weigh the remaining cream, add more if there is not enough left.
Boil cream. Allow to cool to 105 F.
Pour over melted, tempered chocolate, mix slowly until homogonous.
Stir in softened butter.
Spread ganache onto a deep dish paper plate [or into an 8" cake pan that is lined with parchment paper]

Dark Chocolate Espresso Ganache
Heavy Cream - 58g
Coffee(coarsely ground) - 30g
Butter - 10g
Dark Chocolate (melted, tempered) - 135g
Bring cream and coffee to a boil, cover and steep for 5 minutes. Strain out the coffee grinds, and replace any evaporated cream with milk.
Boil cream. Allow to cool to 105 F.
Pour over melted tempered chocolate, mix slowly until homogenous.
Stir in softened butter.
Spread ganache on top of set white chocolate ganache.

Temper Dark Chocolate.
Spread a think, even layer over top of the Dark Chocolate Espresso Ganache.
Once set, flip the slab of ganache so the white chocolate is on top. Cut the ganache into  1/2" squares.
Using a dipping fork, dip the ganache centers in tempered Dark Chocolate. Once set, pipe diagonal stripes of tempered  White Chocolate across the chocolates.
bring cream to full boil

melted tempered chocolate and butter, read to stir in

finished, cappuccino bon bons :]

looking forward to working on some halloween [i.e. pumpkin] confections!


  1. Can I just say I'm honored to say this is my kitchen? That's what's up.

  2. Casey, I am so proud of you! You are doing so good. I hope to see you soon to give you a hug.



Related Posts Plugin for WordPress, Blogger...