Dulcey Ganache Chocolate Bonbons

Dulcey Ganache Bonbons are dark chocolate shells filled with a rich, creamy Dulcey ganache and decorated in a tropical print chocolate transfer.

Last week I wrote three exams and in the process ate twice my weight in chocolate. I am pretty darn certain I am on my way to my very first cavity. YIKES! That hasn't deterred me from indulging in these Dulcey Ganache Chocolate Bonbons, though.

These little pods of decadence are a shell of fine dark chocolate, stuffed with ganache and finished with a tropical print chocolate transfer. This sample batch of fifteen was finished in a flash and the feedback from my mini army of taste testers was fantastic.

With Mother's Day a few weeks away, a box of homemade bonbons may very well seal that much sought after 'favourite child' title. 😉

I used a professional magnetic chocolate mold to create these Dulcey Ganache Chocolate Bonbons , but if one isn't readily available, a similar effect can easily be achieved with disposable foil cups. I used foil cups to make my Cashew Butter Cups . The process is a little more time-intensive, but the result is just as tasty. To add the chocolate transfer using the cup method, you could cut the sheets into smaller pieces and attach to the top of the individual bonbons. You can also spread a thin layer of chocolate over the printed side of the transfer sheet and use a cookie cutter to shape little discs, which can then be attached to the top of the bonbons.

The images produced from chocolate transfer sheets are fully edible. It's basically coloured cocoa butter on an acetate sheet. You can make your own, but you likely won't achieve the sharp details of those available for purchase. Google 'chocolate transfer sheets' to find where you might purchase them locally.

You can get creative with ganache flavours by infusing teas, adding liqueur, fruit puree etc. I am pretty much addicted to Biscoff and used it to create these Chocolate Easter Eggs. For these, I used my newest addiction, Valrhona Blond Dulcey. I have such a crush on this chocolate, I get a little flustered just speaking its name. You may remember me professing my love for the stuff in my Mascarpone Double Chocolate Chunk Cookie post. I just can't get enough!

A little while ago, I shared a trick I learned in one of my culinary courses for creating perfectly smooth ganache. In its most basic form, ganache is an emulsion of cream and chocolate, liquid and fat, respectively. Adding glucose, or another invert sugar, serves several purposes:

• • It helps the ganache maintain a smooth, creamy texture by preventing recrystallization of sugar crystals;
  • It stabilizes the emulsion by lowering the water activity from the cream;
  • As a result of the above two points, it extends shelf life.

So basically, the less moisture and more chocolate a ganache contains, the longer the shelf life. As a rule of thumb, 10% to 40% of the cream may be replaced by glucose. I could pull out my class notes and go into great detail on this, but I may bore you to pieces, if I haven't already.

So now that you have a perfectly creamy, delicious ganache, I dare you to pipe it into these Dulcey Ganache Chocolate Bonbons without piping it directly into your mouth, or all over your body for that matter. It's darn near impossible. A certain someone, whom I shall not name and shame, cut the piping bag open and licked it clean before discarding.

See how I filled these Dulcey Ganache Chocolate Bonbons  here. While you're there, follow me on Instagram for more behind-the-scenes snapshots of recipes in the works, as well as tips and tricks!

More Chocolate Love:

Cashew Butter Cup Chocolate Hearts

Biscoff Chocolate Easter Eggs

Vanilla Wafer Butter Cups

i sugar coat it!

Dulcey Ganache Chocolate Bonbons

3.86 from 14 votes

Dulcey Ganache Bonbons are dark chocolate shells filled with a rich, creamy Dulcey ganache and decorated in a tropical print chocolate transfer.

Print Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 15

Course: Dessert

Cuisine: Chocolate

Ingredients Method Notes

Ingredients

  

For the shells:

• mold
• chocolate transfer sheet
• 200 grams dark chocolate

For the filling:

• 16 grams invert sugar
• 100 grams 35% whipping cream
• 202 grams caramelized white chocolate like Dulcey 32%
• 0.5 vanilla bean scraped

Method

 

Make the shells:

1. Clean and buff your mold. Cut a transfer sheet to fit the mold and lay the sheet over the metal place of the mold, print side up.
2. Temper the chocolate and pour into the mold cavities, when it reaches working temperature. Tap the mold to remove any air bubbles, then carefully invert the mold to drain the excess chocolate. Scrape away remaining chocolate and place in a cool area to set.

Make the filling:

1. Place the chocolate in a small bowl and place over a pot of simmering water. Do not allow the bottom of the bowl to touch the water. Melt the chocolate and set aside.
2. Scale the invert sugar and cream into a small saucepan and bring to a simmer over medium heat. Remove from heat and slowly add to the chocolate, stirring with a whisk or spatula to create an emulsion. Finish with an immersion blender and allow to cool at room temperature.

Fill and cap:

1. Transfer the ganache to a piping bag and snip a small opening at the tip. Fill the shells to just below the edge, leaving enough room for capping. Allow to crystallize, overnight is best. Temper the remaining chocolate used for the shells to close the bonbons. 

Notes

Adapted from Valrhona