Used products: Bar a vin bonbon
Preparation: Bar a vin bonbon
Wine (200 gr., because it evaporates a little) bring to boil, add anise and raisin (cut into quarters). Boil for a minute. Drain the wine. Dry the raisin in an oven for 30 min at 90C. Meantime, scale 150 gr of the wine, add sorbitol and cream. At 85C add the mixture to the chocolate and make an emulsion.
For moulding you need Zephyr white chocolate + 15% Lactee Superieure milk chocolate (for tree pattern), white chocolate Zephyr™ + 10% Lactee Superireure milk chocolate (for tree pattern), white chocolate Zephyr™ + 3% Lactee Superieure milk chocolate (for shell).
With a paper cone make patterns that reminds of tree. Blow with air to make the pattern blured and more natural. Mould bonbons with Zephyr™ + 3% Lactee Superior. Put the soaked and dried raisin into the shells. Fill with the ganache.