This recipe for Chocolate Bonbons (alcohol free) was learned during a media event that I attended at Bonnie Gordon college in Toronto.
345g Cacao Barry Mexique dark chocolate*
250g 35% cream
60g butter
55g honey
80g hazelnut paste
Heat cream, hazelnut paste, butter and honey until it reaches 65C.
Place the chocolate in a bowl then pour the cream mixture over the chocolates. Allow it to sit for a few seconds then stir until it is smooth. Cover the ganache with a saran wrap in contact until it sets.
Scoop the mixture into balls and allow it to firm up for at least 2 hours. The instructor placed the ganache inside a bag and piped it.
Scoop the mixture into balls and allow it to firm up for at least 2 hours. The instructor placed the ganache inside a bag and piped it.
This step of placing a hazelnut in the middle before making a ball is optional.
* I learned about different types of chocolates and how to temper chocolates in the microwave without burning it, check out this post for more details. This is a video I took when the instructor at Bonnie Gordon College was tempering chocolates.