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.
For 72 chocolates

Black tea infusion

Ingredients: Black tea infusion

  • 60 g
    Earl Grey tea
  • 500 g

Preparation: Black tea infusion

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

Bitter ganache

Ingredients: Bitter ganache

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

Preparation: Bitter ganache

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

Ingredients: Bitter ganache

Preparation: Bitter ganache

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

Ingredients: Bitter ganache

  • 3 g
    Angostura Bitters

Preparation: Bitter ganache

Add to ganache and emulsify.

Ingredients: Bitter ganache

Preparation: Bitter ganache

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

Ingredients: Sugar garnish

  • 300 g
  • 100 g

Preparation: Sugar garnish

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.