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Inaya™ bonbon

Used Cacao Barry products

Fall / Winter

Inaya™ bonbon

Created by

Martin Diez
Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand
Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Level

level 1

Dosage

Recipe for 160 bonbons

Used Cacao Barry products

Inaya™ ganache

Ingredients	Preparation
365g cream 65g butter 30g invert sugar 30g glucose syrup	Bring to a boil
Let cool to 176°F/80°C.
Let cool to 80°C.
460g Inaya™ 65%	Pour over
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and leave to cool to 82.4°F/28°C. Pour into 8 mm squares molds. Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth. Place in a bowl and leave to cool to 82.4°F/28°C. Pour into 8 mm square moulds. Cut the ganache into 2 cm squares.
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

Ingredients	Preparation
Ocoa™ 70%	Coat the ganache with Ocoa™ 70% dark chocolate couverture. Air-dry the chocolate after coating.

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