Inaya™ bonbon

Level:: Easy
Makes:: Recipe for 160 bonbons

12.9 oz

cream
2.3 oz

butter
1.1 oz

invert sugar
1.1 oz

glucose syrup

Bring to a boil

Let cool to 176°F/80°C.

Let cool to 80°C.

1.0 lb

Cacao Barry Dark Couverture - Inaya™ 65% - pistols - 5KG bag

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.