Inaya™ bonbon

Used Cacao Barry products
Fall / Winter

Inaya™ 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 160 bonbons
Used Cacao Barry products
Recipe components

Inaya™ ganache

  • 365g
  • 65g
  • 30g
    invert sugar
  • 30g
    glucose syrup

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 leave to cool to 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.
Air-dry the chocolate after coating.