Dulcey Ganache Chocolate Bonbons

Dulcey Ganache Bonbons are dark chocolate shells filled with a rich, creamy Dulcey ganache and decorated in a tropical print chocolate transfer.

Last week I wrote three exams and in the process ate twice my weight in chocolate. I am pretty darn certain I am on my way to my very first cavity. YIKES! That hasn't deterred me from indulging in these Dulcey Ganache Chocolate Bonbons, though.

These little pods of decadence are a shell of fine dark chocolate, stuffed with ganache and finished with a tropical print chocolate transfer. This sample batch of fifteen was finished in a flash and the feedback from my mini army of taste testers was fantastic.

With Mother's Day a few weeks away, a box of homemade bonbons may very well seal that much sought after 'favourite child' title. 😉

I used a professional magnetic chocolate mold to create these Dulcey Ganache Chocolate Bonbons , but if one isn't readily available, a similar effect can easily be achieved with disposable foil cups. I used foil cups to make my Cashew Butter Cups . The process is a little more time-intensive, but the result is just as tasty. To add the chocolate transfer using the cup method, you could cut the sheets into smaller pieces and attach to the top of the individual bonbons. You can also spread a thin layer of chocolate over the printed side of the transfer sheet and use a cookie cutter to shape little discs, which can then be attached to the top of the bonbons.

The images produced from chocolate transfer sheets are fully edible. It's basically coloured cocoa butter on an acetate sheet. You can make your own, but you likely won't achieve the sharp details of those available for purchase. Google 'chocolate transfer sheets' to find where you might purchase them locally.

You can get creative with ganache flavours by infusing teas, adding liqueur, fruit puree etc. I am pretty much addicted to Biscoff and used it to create these Chocolate Easter Eggs. For these, I used my newest addiction, Valrhona Blond Dulcey. I have such a crush on this chocolate, I get a little flustered just speaking its name. You may remember me professing my love for the stuff in my Mascarpone Double Chocolate Chunk Cookie post. I just can't get enough!

A little while ago, I shared a trick I learned in one of my culinary courses for creating perfectly smooth ganache. In its most basic form, ganache is an emulsion of cream and chocolate, liquid and fat, respectively. Adding glucose, or another invert sugar, serves several purposes:

• • It helps the ganache maintain a smooth, creamy texture by preventing recrystallization of sugar crystals;
  • It stabilizes the emulsion by lowering the water activity from the cream;
  • As a result of the above two points, it extends shelf life.

So basically, the less moisture and more chocolate a ganache contains, the longer the shelf life. As a rule of thumb, 10% to 40% of the cream may be replaced by glucose. I could pull out my class notes and go into great detail on this, but I may bore you to pieces, if I haven't already.

So now that you have a perfectly creamy, delicious ganache, I dare you to pipe it into these Dulcey Ganache Chocolate Bonbons without piping it directly into your mouth, or all over your body for that matter. It's darn near impossible. A certain someone, whom I shall not name and shame, cut the piping bag open and licked it clean before discarding.

See how I filled these Dulcey Ganache Chocolate Bonbons  here. While you're there, follow me on Instagram for more behind-the-scenes snapshots of recipes in the works, as well as tips and tricks!

More Chocolate Love:

Cashew Butter Cup Chocolate Hearts

Biscoff Chocolate Easter Eggs

Vanilla Wafer Butter Cups