Bergamo

Created by

  • Russ Thayer - Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
level 2

“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.”

Recipe components

Used Callebaut products

Black tea infusion

IngredientsPreparation
  • 60g
    Earl Grey tea
  • 500g
    water

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

Bitter ganache

IngredientsPreparation
  • 53g
    bergamot puree
  • 104g
    Earl Grey tea infusion
  • 22g
    sorbitol powder
  • 49g
    invert sugar
  • 0.6g
    salt

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

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

  • 3g
    Angostura Bitters

Add to ganache and emulsify.

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

IngredientsPreparation
  • 300g
    sucrose
  • 100g
    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.