Last Friday, there was an amazing addition to the school’s free technique videos: How to Make a Chablon and Why (click here to watch it).
To celebrate this course, I wanted to walk you through my enrobed bonbon production process.
Just like I’ve shared with you before, I never pre-crystallize my ganaches (fat-based fillings are a different story; they always need to be tempered). The reason? I love the final texture; it’s much softer!
However, you can always temper your filling to speed up the cutting, or to obtain a firmer texture that’s easier to handle.
Below, you will find both scenarios.
Enrobed Bonbon Workflow
Day 1 with Untempered Ganache
• Make the bottom chablon for the ganache.
• Stick a plexiglass frame on top and let the chocolate crystallize.
• Make the ganache and pour it inside the frame at 32°C (white chocolate ganache) or 35°C (milk or dark chocolate ganache).
• Cover it with plastic, and let it crystallize in the fridge for 2 hours.
• Then, take the framed ganache to the cold room at 16°C and let it crystallize overnight.
Day 2 with Untempered Ganache
• Make the top chablon.
• Cut the filling with a guitar or a knife.
• Place in the freezer for 15-20 min. Separate each piece.
• Let the squares stabilize for 24 hours in a cold room at 16°C.
• IMPORTANT: Don’t enrobe the molded bonbons on the second day. They need to adjust to the relative humidity of your workspace. If you cut your filling and enrobe it the same day, the bonbons most likely will crack.
Day 3 with Untempered Ganache
• Let your fillings come to 22°C.
• Enrobe them in pre-crystallized chocolate.
• Take them to the cold room set at 16°C to let them crystallize overnight.
• Pack them the next day.
-🍫-
Day 1 with Pre-crystallized Ganache
• Make the bottom chablon.
• Make your ganache and pre-crystallize it using your favorite method.
• Pour the ganache inside the frame at 32°C (white chocolate ganache) or 35°C (milk or dark chocolate ganaches).
• Ideally, let the fillings crystallize for 24 hours at 16°C, but with this method, you could cut the ganaches the same day you make them if needed.
• Make the top chablon.
• Cut the filling with a guitar or a knife.
• Place in the freezer for 10 min to separate the ganache squares more easily.
• Cut the filling into squares with a guitar or a knife.
• Let the squares sit overnight in a cold room at 16°C.
Day 2 with Pre-crystallized Ganache
• Let your fillings come to 22°C.
• Enrobe them in pre-crystallized chocolate.
• Take them to the cold room set at 16°C overnight. Pack them the next day.
I hope you enjoy the free class!
See you soon,
-Melissa