Tonka Bean - Coffee Bonbons

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 This recipe makes enough to fill CW2295.

Ingredients:

Coffee Reduction:

  • 50g espresso 
  • 40g brown sugar
  • 35g 43DE glucose syrup

Tonka Bean Ganache:

  • 156g Valrhona Dulcey
  • 12g refined cocoa butter
  • 58g water
  • 37g sorbitol
  • 32g 33DE atomised glucose
  • 2.5g grated tonka bean

Instructions:

Coffee Reduction:

  1. Stirring constantly, heat everything to 106C.
  2. Transfer to a piping bag, let cool to 25-30C.
  3. Pipe into shells. 

Tonka Bean Ganache:

  1. Melt chocolate with the cocoa butter until 40-45C.
  2. Simultaneously heat water with the sugar and tonka beans to 50-55C.
  3. Using an immersion blender emulsify them together. 
  4. Transfer to piping bag, cool to 27C. Pipe on top of coffee reduction.
  5. Let stabilise for 8-12 hours before capping bonbons. 

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