High profit

An unexpected yet perfectly balanced bonbon that brings together the sophistication of blue cheese and the fruity depth of Cabernet Sauvignon. Encased in a shell of Callebaut® W2 White Chocolate, each bite reveals layers of rich blue cheese ganache and concentrated wine syrup, creating a harmonious interplay of sweet, savoury and fruity notes. Inspired by the timeless pairing of cheese and wine, this distinctive confection offers a refined tasting experience designed to surprise and delight the palate.

Level:: Medium
Makes:: 6 moulds of 3 cm diameter semi-spheres (168 bonbons)
Shelf life:: 30 days
Conservation:: Room temperature 16°C, Relative Humidity 60%

1.2 lb

Cabernet sauvignon
5.0 oz

Glucose syrup
2.6 oz

Sorbitol powder

1. Combine all ingredients.
2. Cook at 75° brix.
3. Cool down to 25°C
4. Pipe into the chocolate bonbon shells.

6.2 oz

Cream
0.9 oz

Whole milk
1.9 oz

Butter
4.6 oz

Blue cheese
2.5 oz

Sorbitol powder
2.8 oz

Dextrose
2.8 oz

Cocoa butter
2.8 oz

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
10.7 oz

Callebaut White Chocolate - W2 - 5kg Block

1. Hand blend the cream with the blue cheese.
2. Warm it with the milk, butter, sorbitol and dextrose to 85°C
3. Pour over the cocoa butter and chocolate gently melted.
4. Emulsify with a hand blender.
5. Pre-crystallize the ganache to 23°C
6. Pipe on top of the wine syrup.
7. Once the ganache crystallize, cap the molds with pre-crystallize chocolate.

10.6 oz

Cocoa butter
1.1 oz

Purple cocoa butter
0.9 oz

Fuchsia cocoa butter
0.9 oz

Turquoise cocoa butter

Spray the molds with pre-crystallized cocoa butter
Mix 100 grams of cocoa butter with each colored cocoa butter
Pre-crystallize each colored cocoa butter and paint the molds with a brush
Let the cocoa butter crystallize overnight
Line the molds with W2 white chocolate, let it cryztallize.
Pipe the wine syrup
Then on top pipe the ganache
Leave to crystallise a few hours.
Close with W2 white chocolate