Strawberry Ring Pop Shots Bonbons is a sophisticated adult version of the popular eighties candy, with an intense strawberry flavour.
Course Dessert
Cuisine Chocolate
Keyword bonbons, chocolate, strawberry
Prep Time 1 hourhour
Servings 9bonbons
Author i sugar coat it!
Ingredients
For the shells:
1mold113g/14oz cavities
200gramsstrawberry inspiration
as needededible lustre dust
a soft round brush
For the filling:
100gramsAbsolu Cristal Neutral Glaze
45 gramsberry liqueurlike Chambord
zest of one lime
7.5gramslime juice
Instructions
Prepare and cast mold:
Buff your mold (see how to here). Use a soft food-safe brush to apply a thin coat of edible shimmer dust. Clean any excess with a lint-free towel.
Melt the chocolate to 40/45ºC, drop the temperature to 27/28ºC using the seeding or tabling method. Heat to working temperature of 30/31ºC.
Fill the mold cavities with the chocolate at working temperature, tap the filled mold to remove any air bubbles. Turn the mold over to drain the cavities and scrape away the excess from the surface. Place the mold face down on a clean surface (I use parchment paper) in a cool area of workspace and allow to set. Refrigerate for 10 minutes to help the shells contract. Slide the shells out of the mold to check that they are in good form.
Make the filling:
Mix all the ingredients together while cold and transfer to a piping bag. Pipe into the larger half of the mold. Heat the edges of the shallow half of the mold and place over the filled half to cap the mold. Allow to set and use a small sharp knife to clean up the joined edges, if needed.