Diwali Festive Bonbons and Ganaches With Chef Sanjana Patel.
Diwali Festive Bonbons and Ganaches With Chef Sanjana Patel.
Diwali Festive Bonbons and Ganaches With Chef Sanjana Patel.
Berry Rose Gulkand Gel & Lychee Strawberry Paan Bon Bon 08
What is a Ganache? 21
1
Why temper chocolate? It is what gives the chocolate bars you eat that finished glossy,
shiny appearance and that nice snap when you eat it.
If you don't actively temper your chocolate or un/undertempered chocolate tends to get
"bloom", which is the surfacing of the fat crystals on top of the chocolate giving white
streaks and It still tastes fine, but the texture of bloomed chocolate is a little odd. Kind of
coarse.
Finally, via tempering most chocolate has a nice shine, snaps when you break it, and
does not melt as you are trying to pick it up.
Bloomed
3
Pour about 2/3rd into another bowl. Set the other 1/3rd to the side and keep it warm.
Stir the 2/3 portion until it starts to thicken. This happens about 28c The thickening is a
sign you have created good seed crystals and moving in a right direction.
Slowly add parts of the warm chocolate t1/3 rd to the cooler chocolate which is at 28c Do
it little by little until the temperature is 30c for milk chocolate, 32c for dark chocolate,
29c for white chocolate.
Please Note: if there are lumps while tempering chocolate try to microwave or place the
chocolate bowl on a double boiler for 5 secs to warm up the chocolate and stir it well to melt
away the lumps. The trick is to not get out of temper.
Once you get pro at this, with the help of a bench scraper, palette knife and a marble or
granite. Try to temper and cool 2/3 rd of the chocolate on the marble with creating swirls in
the direction of no. 8 and scraping it back and forth till it cools down to 28c. At this stage
mix the tabled chocolate with the balance warm 1/3 rd chocolate, until it reaches the temper
point. To test your temper: take a small piece of parchment paper and dip is some tempered
chocolate. If the chocolate is tempered it will start setting on the paper at ambient room
temperature of 22c.
4
Ingredient Wt (gms)
Cocoa butter colour 100
Fast soluble powder 10-20
Lustre metallic dust 1-2
Method:
Blend the warm cocoa butter with the fat soluble colour and dust. Temper it to 27C before
using it to spray with an air brush machine.
5
Ingredient Wt (gms)
Cream 35% ELLE & VIRE* 70
Cardamom seeds 3
Mango puree DIRA FROST 50
Sorbitol powder SOSA / PURIX / FOOD VIT 32
Invert sugar PURIX 5
Glucose Syrup PURIX 45
Unsalted butter PRESIDENT 30
Yoghurt powder SOSA / URBAN PLATTER 5
Mango essence (optional) 1
Cocoa butter CALLEBAUT 8
White chocolate W2 CALLEBAUT 170
*Weigh 20% extra cream for infusion, i.e.: 85gms
Method:
• Warm the cream to 80degC or to a simmer boil. Add the cardamom seeds and let them
infuse for 10-15mins. Strain the cream out and rescale the cream to a final weight of 70gms.
• Add the sugars, i.e.: sorbitol powder, invert sugar and glucose to mango puree and heat to
60degC. Check with a probe thermometer.
• Add the yoghurt powder to the white chocolate and cocoa butter.
• Pour the warm infused cream and mango puree + sugars mixture into the chocolate, cocoa
butter and yoghurt powder mixture.
• Blend with a hand blender or a comercial grinder to make a ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Add the mango / yoghurt essence for extra flavour (if required).
• Once the ganache reaches 26-27degC, use it to cast in the shell of the bonbon moulds with
the help of a piping bag.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.
Note:- For this recipe, CALLEBAUT W2 white chocolate has been used for casting.
This is separate from the white chocolate used in the ganache recipe stated above.
6
Wt
Ingredient (gms)
Coconut Puree DIRA FROST / RAVI FRUIT 300
Lime Puree DIRA FROST / RAVI FRUIT 40
Lime Zest 2 limes
Glucose Syrup PURIX 30
Castor Sugar 150
Cocoa Butter CALLEBAUT 15
Method:
Note:- For this recipe, 70:30 CALLEBAUT dark chocolate has been used for casting.
7
• Praline Crunch
Ingredient Wt (gms)
Roasted Black sesame 57
Castor Sugar 50
Jaggery 65
Almond Butter 104
Sea salt 1
Sesame oil 35
Milk chocolate 823 CALLEBAUT 75
Dark chocolate 70:30 CALLEBAUT 15
Cocoa butter CALLEBAUT 15
Method:
• In a saucepan, caramelise sugar and jaggery and add the roasted sesame to make a
nougatine.
• Cool the praline down until it hardens.
• Grind the praline down into a powder or a thick paste. Add the almond butter and the sea
salt.
• Add the sesame oil, melted chocolate and melted cocoa butter to the above.
• Mix them to make a praline.
• Temper it to 27degC and evenly sheet to achieve 3mm thickness.
• Cool it down in a refrigerator for 1hour.
• Cut 2.5cm diamter round discs with the help of a cutter / nozzle to cover a mould of 3cm
round diameter.
8
1.3 Berry Rose Gulkand Gel & Lychee Strawberry Paan Bon Bon
• Ganache
Ingredient Wt (gms)
Strawberry puree DIRA FROST / RAVI FRUIT 180
Lychee puree DIRA FROST / RAVI FRUIT 90
Fennel seeds 40
Cream 35% ELLE & VIRE 310
Sorbitol powder SOSA / PURIX / FOOD VIT 105
Invert sugar PURIX 40
Unsalted butter PRESIDENT 144
Citric acid solution (4gm water + 4gm crystal) 8
White chocolate W2 CALLEBAUT 634
Beetle leaves / Paan Masala 50
*Weigh 20% extra cream for infusion, i.e.: 375gms
Method:
• Warm the cream to 80degC or to a simmer boil. Add the roasted fennel seeds and the beetel
leaves / paan masala and let them infuse for 10-15mins. Strain the cream out and rescale
the cream to a final weight of 310gms.
• Add the sugars, i.e.: sorbitol powder and invert sugar to the strawberry and lychee purees
and heat to 60degC. Check with a probe thermometer.
• Pour the warm infused cream and the purees onto the white chocolate.
• Add citric acid solution and blend with a hand blender or a comercial grinder to make a
ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Once the ganache reaches 26-27degC, use it to cast in the shell of the bonbon moulds with
the help of a piping bag. Pipe to 2/3rd of the mould and leave enough space so as to add the
compote.
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, close the bon bon shell with the casted chocolate.
9
• Gulkand compote
Ingredient Wt (gms)
Lychee puree DIRA FROST / RAVI FRUIT 100
Strawberry puree DIRA FROST / RAVI FRUIT 205
Gulkand 65
Pectin NH Sosa/Purix 4
Castor Sugar 5
Citric Acid 2
Method:
Note:- For this recipe, CALLEBAUT W2 white chocolate has been used for casting.
10
• Ganache
Ingredient Wt (gms)
Water 188
Saffron Kahwa tea – Tea Trunk 15
Dextrose SOSA 55
Invert sugar PURIX 22
Sorbitol powder SOSA / PURIX / FOOD VIT 72
Unsalted butter PRESIDENT 77
Milk chocolate 823 CALLEBAUT 325
Dark chocolate 70:30 CALLEBAUT 70
Method:
Ingredient Wt (gms)
Glucose syrup PURIX 28
Castor sugar 200
Water 52
Roasted Cashew 280
Method:
Ingredient Wt (gms)
Marie biscuit/ Tea time biscuit Digestive 172
Dark chocolate 811 CALLEBAUT 150
Cardamom powder 3
Sea salt 1
Cashew praline paste* 145
Method:
• Crush Marie biscuit in a bowl and add the ground cardamom and sea salt
• Mix melted cashew praline and dark chocolate.
• With a rolling pin, roll the praline in between 2 baking papers and sheet evenly to achieve
3mm thickness.
• Cool it down in a refrigerator for 1hour.
• Cut 2.5cm diamter round discs with the help of a cutter / nozzle to cover a mould of 3cm
round diameter.
Note:- For this recipe, milk chocolate 823 CALLEBAUT has been used for casting.
12
PART 2: GANACHES
Ingredient Wt (gms)
Cream 35% ELLE & VIRE 300*
Sorbitol powder SOSA / PURIX / FOOD VIT 75
Unsalted Butter PRESIDENT 107
Dextrose powder iHERB 38
Milk chocolate 823 CALLEBAUT 585
Dark chocolate 70:30 CALLEBAUT 100
Lecithin paste (optional) 4
Cocoa butter CALLEBAUT 22
Marigold tea -Tea Trunk 25
*Weigh 20% extra cream for infusion, i.e.: 360gms
Method:
• Infuse Marigold tea in hot cream for 10-15mins until it steeps well.
• Strain the cream and add additional cream to bring back the weight to 300gms. Add the
dextrose and sorbitol powder and whisk well.
• Re-heat the infused cream with the sugars to 80degC and pour it over the milk chocolate,
dark chocolate and cocoa butter.
• Add the lecithin paste (optional) and blend with a hand blender or a comercial grinder to
make a ganache emulsion.
• Once the ganache reaches 35degC, add the room temperature (22degC) unsalted butter
and blend again to make a smooth emulsion.
• Once the ganache reaches 29-30degC, sheet it in an acrylic tray with dimensions 20cm x
12cm x 1cm (L x B x H).
• Let it crystallise overnight in a wine chiller / chocolate fridge at 14-16degC.
• On the next day, cut the ganache in 3cm x 3cm square size and let it crystallise for 3-4hours.
• Enrob the ganache with milk chocolate 823 CALLEBAUT.
• Garnish with saffron and gold leaf.
13
Ingredient Wt (gms)
Blackcurrant puree DIRA FROST / RAVI FRUIT 250
Dark chocolate 70:30 CALLEBAUT 360
Invert sugar PURIX 45
Unsalted Butter PRESIDENT 87
Cream 35% ELLE & VIRE 90
Rock Salt / Black Salt 8
Method:
• In a sauce pan, add puree and invert sugar and start heating on medium flame up to 60°C.
• In a bowl add the chocolate and pour the puree over the chocolate and mix well with a
whisk.
• In another sauce pan simmer boil the cream.
• Pour over the mixture of chocolate and puree. Mix well with a whisk and avoid splitting the
ganache by vigorously mixing it. Add the butter and rock salt once the ganache is at 35degC
and emulsify with a hand blender until it’s a smooth and glossy emulsion. Add some milk
incase – you feel the ganache is splitting. Milk has an emulsifying enzyme that works well
with red fruits.
• Cool it down to 32degC and spread with a palate knife in an acrylic frame - 20cm x 12cm x
1cm (L x B x H) and scrape the excess and give a clean finish.
• Let the ganache crystalize overnight in a fridge at 14-16C. Cut the following day into
squares of 2.5cm x 2.5cm or 2cm x 4cm rectangles.
• Let it crystalize post cutting the ganache for another 3-4 hrs in a fridge 14-16C, before
enrobing with tempered dark chocolate 70:30 CALLEBAUT.
• Garnish with rock salt
14
Ingredient Wt (gms)
Almond powder 106
Roasted pistachio powder 106
Icing sugar 68
Castor Sugar 43
Invert sugar PURIX 15
Glucose syrup 32
Water 54
Method:
• In a small sauce pan, weigh castor sugar, water, invert sugar & glucose together. Boil the
contents in the sauce pan and make a syrup.
• In a mixer grinder, grind almond powder, pistachio powder and icing.
• While grinding, add the warm syrup slowly (in trikles).
• Keep blending it till all the mixture has been completely incorporated to make pistachio
marzipan paste.
Ingredient Wt (gms)
Base Pistachio Marzipan* 424
Rose water 24
Simple syrup 68
Rose petals 3
Cocoa butter 97
Rose extract 10 drops
Method:
• Remove the pistachio marzipan mixture on a granite table and dust little icing sugar & keep
kneading the mixture by adding melted cocoa butter & rose water simple syrup.
• In between, dust little icing sugar on the table if it gets too sticky, once all the cocoa butter is
added mix in the dried rose petals. Once the mixture is done, roll the marzipan in an acrylic
frame - 20cm x 12cm x 0.5cm (L x B x H) and scrape the excess and give a clean finish.
• Cool down the mixture in a fridge for 2hours.
15
Ingredient Wt (gms)
Raspberry Puree DIRA FROST / RAVI FRUIT 165
Invert sugar PURIX 16
Ruby Chocolate CALLEBAUT 330
Cocoa butter - CALLEBAUT 53
Sorbitol powder SOSA / PURIX / FOOD VIT 10
Cream 25
Freeze dried Raspberry – URBAN PLATTER 30
Method:
• In a sauce pan, add puree and invert sugar and start heating on medium flame up to 60°C.
• In a bowl, add the chocolate and cocoa butter and pour the warm puree over it and mix
well with a whisk.
• In another sauce pan simmer boil the cream along with the sorbitol.
• Pour over the mixture of chocolate and puree. Blend well with a hand blender to get a good
emulsion and avoid splitting the ganache by vigorously mixing it.
• Once the ganache reaches 35degC, mix in the freeze dried raspberry. Cool down to 30-
31degC and spread with a palate knife in the acrylic frame over the marzipan and scrape the
excess and give a clean finish.
• Let the ganache crystalize overnight in a fridge at 14-16C. Cut the following day into
squares of 2.5cm x 2.5cm or 2cm x 4cm rectangles.
• Let crystalize post cutting the ganache for another 3-4 hrs in a fridge 14-16C, before
enrobing with tempered dark chocolate 70:30 CALLEBAUT.
• Garnish with rose petals or pistachios.
16
Ingredients:
Sugar: 240g
Water: 500g
Citric acid/ cream of tartar: 1g
Method:
1. Boil sugar and water to 114℃ on a candy thermometer.
2. Add the citric acid or cream of tartar crystals or powder.
3. Pour the invert sugar syrup on a granite or marble slab.
4. Scrape with a metal bench scraper to cool down and put into a container. Reserve in an
air tight container for further use.
17
Urban Platter
https://urbanplatter.in
For vegan and sugar-free ingredients, gluten free flour, t55 flour, They have stabilizers as
well. Delivery all over India.
Delta Nutritives
https://deltanutritives.com
For Callebaut chocolate ingredients, molds, cocoa butter colours, nut powders, stabilizers
such as fruit pectin.
https://deltanutritives.com/wp-content/uploads/2018/02/Colours-And-Decoration.pdf
Bakers ville
http://www.bakersville.in
For all colours and texturizers/stabilizers.
Bakery kart
https://www.bakerykart.com/
For ingredients, tools and colours and texturizers/stabilizers.
Kokos natural
https://www.kokosnatural.com/
For coconut sugar, beetroot powder, and natural flavours.
Mangharam
Solutions for molds, colours, transfer sheet, chocolate equipment.
https://makechocolates.com/
No:14, 1st Floor, I Park, 100Ft KIADB Road, 2nd Phase, Peenya Industrial Area, Bangalore -
560058, INDIA.
Mon - Sat, 10am - 6pm
Sunday, closed
18
ANNEXTURE
- Work in a cool area for coloring and spraying. AC temperature should be at 20°C-22 °C.
- Clean the spraying gun with hot running water to remove any dirt and cocoa butter which
is stuck inside.
- Dry the gun with tissue paper and pass the hot air through the gun.
- Melt all cocoa butter colors. Add 5% of melted cocoa butter weight in the colours.
- Get the colors at temperature for use. The color should be at 27°C. To get or maintain the
right temperature of color – use a cold water bath.
- Before colouring the moulds, check the temperature of it. The mould should be at 20°C-
21 °C. Only then should you use them. Otherwise wait till it reaches the temperature. Check
with a laser thermometer.
- Once colors are at temperature, first do all base designs on the shell like brush strokes,
color sprinkles, lines and patterns - then you can spray the complete mould
19
- Start spray painting now, take one person to help as an assistant to maintain the cocoa
butter temperature and pass the moulds to you and to clean them after spraying.
- Now add the cocoa butter which is at 27 °C into the spray gun. Always pass the color
through a sieve while adding it into the spray gun, to avoid any lump or foreign particle
from entering the gun. It will help in smooth spraying without any problem.
- Always start from a lighter color to dark color. So no need to clean the gun while spray
painting.
- Once you finish with one color, take out the color with a spatula and clean the gun as much
as possible with it.
- After spraying, clean each mould’s outer surface and remove the extra color.
- Keep a dry, clean cotton cloth on your table and then place the spray painted mould at the
bottom of cloth.
- Drag the mould from bottom to top while pressing the colored side down.
- Press the mould and drag it in one go. Do not move the mould up and down. Clean it only in
one direction. Try to clean all of it in one go.
- If you try to clean too many times, it will affect the bonbon shells bottom. The extra color
will stick to the bottom of shell and it will ruin your color pattern or shade.
- After cleaning the moulds, place them back on the silicon mat (keep it standing vertically)
in cool area so the color will dry immediately.
- After drying of paint, cast the moulds with tempered chocolate.
- One mould of bonbon takes about 200-300gms of chocolate to cast. Take the chocolate
accordingly depending on how many moulds you are casting.
- Keep the trays, palate knife, big casting scraper, heat gun, ladle, spatula and extra
microwave bowls with you.
- Now temper the chocolate to its temper temperature. With the help of ladle pour the
chocolate all over the mould. Make sure it goes into each shell.
- Scrape off the extra chocolate from the top surface and let it fill each shell with chocolate.
- After this, tap the mould on your working table and shake it to remove all bubbles from the
chocolate. You do not want any holes or bubbles on the bonbon shell.
- Lift the mould from one edge in one hand, in the air and turn it upside down so the extra
chocolate will drip down on table.
- While dripping the chocolate, in other hand hold the palate knife and with its rubber
handle tap on the side edges of the moulds.
- It will help to remove extra chocolate from the shell and then you can get a thin chocolate
shell for your bonbon.
- While tapping the mould, rotate in a circular motion so it will help take out chocolate
evenly from the shell.
- Do not rotate the mould, let it be upside down. Once all chocolate is dripped and you are
happy with the thickness of the shell, scrape the extra chocolate drips.
- Scrape the chocolate from one edge of the mould to the other.
- Now you can turn or rotate back the mould and clean it from all edges and sides with a
scraper and take out all extra chocolate.
20
- After casting make the ganache and let them reach to the temperature to fill which is 26-
27C
- Now fill the ganache in each shell up to given quantity of each bonbon, then place praline if
it’s required that flavor of bonbon.
- Now keep the filled bonbon moulds keep in chocolate fridge to crystallize overnight.
Closing of bonbons
- On the next day, take tempered chocolate to close the bonbon shells and keep in the fridge
for 20 mins.
Demoulding of bonbons
- After crystallization, place the clean parchment paper on the table and hold the standing
mould over it.
- Keep your mould back side facing you and closing side towards the table.
- Be careful while doing this - the bonbons might fall before you tap. Collect and keep that
bonbon aside otherwise you will smash that bonbon with the mould while demoulding.
- Sometimes you might not get all bonbons out at one go so carefully tap again in the same
manner.
- If they still do not demould, keep them again in the fridge to set and crystallize well and
then after sometime demould them.
- Now clean the edges of bonbon if there is extra chocolate is stuck while closing. Make sure
all bottom edges of it look clean and perfect.
Storing of chocolates
WHAT IS A GANACHE ?
22
23
Composition of Ganache
LIQUIDS
+
FATS/OILY FATS
+
SUGARS
+
CHOCOLATE
+
AROMAS/ALCOHOL FLAVOUR
……………………………………………………………………………………………………………………………………
……
1) Liquids
25
2) Sugars