Corn Tortilla Molded Bonbon by Ramon Perez

In the spirit of “if it grows together, it goes together”, Chef Ramon Perez brings you an ambitiously delicious crossover: a tortilla molded bonbon.

Cacao and corn are both Indigenous to Meso and South America, so pairing them together is an intuitive decision, but one that is also intriguing and special.

If you sell these bonbons, we’re sure they’re going to pique your customers’ attention and give them an unforgettable sweet, earthy, and unique chocolate experience!

For these bonbons you will discover how to make pure, authentic tortillas from scratch, using a cal solution and top-notch corn.

But instead of making them into a savory round of tacos, you’re going to transform them into an infusion that will serve as the base of your corn ganache.

Pair this delicately toasty and earthy tortilla and milk chocolate ganache with a lime gel and a crunchy corn and almond praliné,  and let the results speak for themselves.

This is a bonbon like no other, made for adventurous palates, by one of the Top 10 Chocolatiers in North America in 2016.

In this recipe video, you will also go over the steps of bonbon decoration and spraying you need to make them stand out from the inside out.

Discover how to make Chef Ramon Perez’s Corn Tortilla Bonbons. Enroll now!