Bombons Natalinos de Chocolate

molds

1 – Melt the Unique 35% White Chocolate and divide it into two parts. Color half with red and the other half with orange. Add the dye little by little until you reach the desired color. The amount may vary according to the brand of fat-soluble dye chosen.

2 – Temper the already dyed Unique 35% White Chocolate, following the information on the packaging.

3 – Using a butter paper cone, drip a drop of red chocolate to prepare the moose’s nose. Position the nose correctly on the form (as demonstrated in class).

4 – With the orange chocolate, prepare the snowman’s nose, dripping a drop and pulling the cone to give it the shape of a carrot (as shown in class).

5 – Melt and temper the Chocolate Unique 70% and with the aid of the parchment paper cone, make the eyes of the moose, the horn, the eyes of the snowman and the mouth.

6 – Book the molds.

Snowman Candy

1 – Melt and temper 300 g of Unique 35% White Chocolate according to package instructions.

2 – Fill the molds with tempered chocolate (the shapes already with the snowman painting: nose, eyes and mouth).

3 – Remove the excess chocolate to make the cones, reserve the mold.

4 – The rest of the chocolate will be used to close/seal the bonbons after inserting the ganache.

Unique White Chocolate Ganache 35%

1 – Place the Unique 35% White Chocolate in a bowl and set aside.

2 – Heat the fresh cream, glucose and butter in a pan.

3 – As soon as it boils, pour over the white chocolate already in the bowl and emulsify with the wire whisk (fouet).

4 – Wait for it to cool down to 29 / 30°C.

5 – With the help of a plastic tube, fill the previously prepared cones with the already cold ganache.

6 – Wait 8 hours to be able to seal/seal the bonbons. In this way, the ganache will crystallize, forming a film that will favor the closure more easily.

7 – Take to the fridge for 15 minutes to crystallize completely.

8 – Remove from the fridge and unmold your bonbons.

Moose Candy

1 – Melt and temper the 300 g of Unique 35% Chocolate (white and milk together), according to the package instructions.

2 – Fill in the molds with the tempered chocolate (the molds already painted with the moose: nose, eyes and horn).

3 – Remove the excess chocolate to make the cones, reserve the mold.

4 – The rest of the chocolate will be used to close/seal the bonbons after inserting the ganache.

Unique 35% milk chocolate ganache

1 – In a bowl, place the Unique 35% Milk Chocolate and set aside.

2 – Heat the fresh cream, glucose and butter in a pan.

3 – As soon as it boils, pour over the white chocolate already in the bowl and emulsify with the wire whisk (fouet).

4 – Wait for it to cool down to 29 / 30°C.

5 – With the help of a plastic tube, fill the previously prepared cones with the already cold ganache.

6 – Wait 8 hours to be able to seal/seal the bonbons. In this way, the ganache will crystallize, forming a film that will favor the closure more easily.

7 – Take to the fridge for 15 minutes to crystallize completely.

8 – Remove from the fridge and unmold your bonbons.

Tips

Let the ganache crystallize inside the molds without refrigeration. In warm regions, place the mold in the refrigerator to aid the crystallization process for only 15 minutes.
To draw inside the cavities, brushes or toothpicks can help with this task.
For the Moose bonbon, lightening the milk chocolate will further highlight the painting made with the 70% Chocolate Unique.
Look for transparent packaging that enhances your painting work on the molds. That way, your customers will be able to appreciate your art with ease.