Inaya™ bonbon

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

Dosage

Recipe for 160 bonbons

Recipe components

Used Cacao Barry products

Inaya™ ganache

IngredientsPreparation
  • 365g
    cream
  • 65g
    butter
  • 30g
    invert sugar
  • 30g
    glucose syrup

Bring to a boil

Let cool to 176°F/80°C.

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.

Ocoa™ coating

IngredientsPreparation

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