Berry Carambola Cheesecake Bonbons
Berry Carambola Cheesecake Bonbons are an exquisite blend of silky cheesecake ganache, topped with sweet tangy carambola starfruit jam.
Servings 42 bonbons
Ingredients
For the shells:
- 150 grams dark chocolate tempered
- an needed coloured cocoa butter I used white with a brush and red garnet with an airbrush
For the jam:
For the ganache:
- 210 grams white chocolate 35% I used Valrhona Ivoire
- 15 grams invert sugar
- 25 grams glucose
- 75 grams cream cheese softened
- 75 grams fromage blanc
- 1 vanilla bean scraped
- pinch salt
Instructions
Prepare molds:
- Clean and buff molds. See instructions here.
- Decorate your molds in a design and colours of your preference. I applied a layer of white with a foam brush, then used the airbrush to add thin layer of red.
Make the ganache:
- Melt the chocolate over a double boiler, or bowl set over a pot with a little bit of simmering water, then set aside.
- Scale the invert sugar and glucose directly into a small, heavy bottom saucepan. Add the cheese, vanilla beans and salt in a small bowl and combine using a wooden spoon. Add to the saucepan with the sugars, combine and heat just to soften. Remove from heat.
- While stirring the cheese mixture, add the chocolate and mix to combine. Or use an immersion blender to emulsify the ganache until smooth and fully incorporated. Allow to cool.
Fill and seal:
- Transfer the jam and ganache to separate piping bags, snip a small opening off the tips of each. Pipe a dollop of the jam into the shells and top with a layer of ganache. Allow to set, then seal the bonbons with a thin layer of chocolate. See the video above to see how to close with a transfer sheet. Pop the sealed bonbons, still in the mold, into the refrigerator for a few minutes before unmolding.