Bergamo
This bonbon evokes the bitter flavour of cocoa liquor resulting from the grinding process. The crunchy sugar disk on top also gives a grinding sensation in the mouth as it is eaten, and its sweetness helps counter the bitterness of the earl grey– bergamot ganache.
- Level:
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Medium
- Makes:
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For 72 chocolates
Black tea infusion
Ingredients: Black tea infusion
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2.1 ozEarl Grey tea
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1.1 lbwater
Preparation: Black tea infusion
Boil water and pour over the tea. Infuse for 4 minutes and strain.
Bitter ganache
Ingredients: Bitter ganache
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1.9 ozbergamot puree
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3.7 ozEarl Grey tea infusion
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0.8 ozsorbitol powder
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1.7 ozinvert sugar
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9.3 grsalt
Preparation: Bitter ganache
Mix and heat to dissolve the sugars and salt. Cool to 35°C.
Ingredients: Bitter ganache
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1.3 ozclarified butter
Preparation: Bitter ganache
Melt together at 40°C. Pour liquid mixture at 35°C over chocolate mixture at 40°C. Emulsify with food processor or immersion blender.
Ingredients: Bitter ganache
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0.1 ozAngostura Bitters
Preparation: Bitter ganache
Add to ganache and emulsify.
Ingredients: Bitter ganache
Preparation: Bitter ganache
Pipe ganache at 29°C into moulds previously lined with milk chocolate. Allow to crystallise for 12 hours at 16°C. Close moulds with milk chocolate and unmould.
Sugar garnish
Ingredients: Sugar garnish
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10.6 ozsucrose
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3.5 ozwater
Preparation: Sugar garnish
Mix and boil.
Deposit into silicone disk moulds and allow to sit at room temperature for several days until water has evaporated and sugar has recrystallised. Unmould and use to decorate bonbon.
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