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:: Medium
Makes:: For 72 chocolates

60 g

Earl Grey tea
500 g

water

Boil water and pour over the tea. Infuse for 4 minutes and strain.

53 g

bergamot puree
104 g

Earl Grey tea infusion
22 g

sorbitol powder
49 g

invert sugar
0.6 g

salt

Mix and heat to dissolve the sugars and salt. Cool to 35°C.

300 g

Callebaut Milk Chocolate - 823 - 5kg Block
36 g

clarified butter

Melt together at 40°C. Pour liquid mixture at 35°C over chocolate mixture at 40°C. Emulsify with food processor or immersion blender.

3 g

Angostura Bitters

Add to ganache and emulsify.

Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block

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.

300 g

sucrose
100 g

water

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.