Day 1 is for meticulous cleaning!
The beautiful chocolate bonbon making begin with cleaning the polycarbonate molds meticulously at least three times with cotton balls. This process is crucial in order to make a beautiful sheen for the bonbon surface.
Day 2 is for painting
The art work begins with painting tempered cocoa butter. The artwork has to be done very quickly as the colouerd butter starts to get crystallized quickly.
Day 3 is for tempering…
Tempered chocolate is prepared, and shell making begins. The first tapping the mold release the air trapped in the chocolate. Tempering is a critical step in the chocolate making process. This is what leads to the flavor and consistency.
The next step is to discard any excess amount of chocolate. The thickness of the chocolate shells should be even all over the inside of the shell.
Ganache Making & Filling:
In order to make a beautiful ganache, it requires a perfect emulsion (homogeneous combination of two ingredients, which normally do not mix). Most of ganache making is done fat-in-water emulsion. Here I’m stirring the ganache in the middle of the bowl to create the emulsion.
After filling is done, the ganache requires 24 hours for crystallization.
Capping (sealing the bottom of the bonbons) and releasing bonbons from the molds.