Blue cheese & Cabernet Sauvignon Bonbons

Level:
Medium
Shelf life:
30 days
Conservation:
Room temperature 16°C, Relative Humidity 60%

Cabernet Sauvignon Syrup

Ingredients

  • 1.2 lb
    Cabernet sauvignon
  • 5.0 oz
    Glucose syrup
  • 2.6 oz
    Sorbitol powder

Preparation

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

Blue Cheese Ganache

Ingredients

  • 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
  • 10.7 oz
    Callebaut w2 white chocolate

Preparation

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.

Assembly

Ingredients

  • 10.6 oz
    Cocoa butter
  • 1.1 oz
    Purple cocoa butter
  • 0.9 oz
    Fuchsia cocoa butter
  • 0.9 oz
    Turquoise cocoa butter

Preparation

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