Alunga™ bonbon

Used Cacao Barry products
Fall / Winter

Alunga™ bonbon

Created by
  • Martin Diez
    Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1
Recipe for 200 bonbons
Used Cacao Barry products
Recipe components

Alunga™ Ganache

  • 400g
  • 100g
  • 40g
    glucose syrup
  • 10g
    sorbitol powder

Bring to a boil

Let cool to 80°C.

Pour over

Pour the mixture into a food processor and blend until completely smooth.
Place in a bowl and let cool to 82.4°F/28°C.
Pour into 8 mm square moulds.
Cut the ganache into 2 cm squares.

Ocoa™ coating


Coat the ganache with Ocoa™ 70% dark chocolate couverture

  • Extra Brute

Sprinkle with Extra Brute cocoa powder and add an acetate sheet prior to full crystallisation of the coating