Inaya™ bonbon

Inaya™ bonbon

Level:
Easy
Makes:
Recipe for 160 bonbons

Inaya™ ganache

Used products: Inaya™ ganache

  • 12.9 oz
    cream
  • 2.3 oz
    butter
  • 1.1 oz
    invert sugar
  • 1.1 oz
    glucose syrup

Preparation: Inaya™ ganache

Bring to a boil

Let cool to 176°F/80°C.

Let cool to 80°C.

Used products: Inaya™ ganache

Preparation: Inaya™ ganache

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.