Strawberry Balsamic Chocolate Kisses bonbons are a layer of fruity, tart, balsamic reduction atop a silky, pretty pink ganache, wrapped in chocolate lips.
Course Dessert
Cuisine Chocolate
Keyword bonbons, chocolate, strawberry
Servings 0
Author i sugar coat it!
Ingredients
For the balsamic reduction:
100gramsbalsamic vinegar
25gramsglucose syrupmaple syrup or honey
For the ganache:
65gramsstrawberry pureeI used Boiron
8gramsglucose
80grams35% whipping cream
30gramsbutter
2.5gramsfreeze-dried strawberry powder
165gramswhite chocolateI used Valrhona Waina 35%
Instructions
Reduce the vinegar:
Add vinegar and glucose to a saucepan and boil gently until reduced and thickened, about 15 minutes. If using a refractometer, aim for 72 Brix.
Remove from heat and allow to cool before piping a dollop or two into the prepared chocolate shells. Allow to set.
Make the ganache:
Melt the chocolate in a bowl placed over a pot with a little simmering water. Set aside.
Add the puree, cream, glucose and butter to a saucepan and warm. Remove from heat and stir in the freeze-dried fruit powder with a whisk, while the cream mixture is still warm. You can omit the fruit powder, but I like to use it to amp up the flavour and add natural colour to the ganache.
Add the cream mixture to the melted chocolate and emulsify with an immersion blender for best results, or stir well with a whisk. Cool and pipe over the balsamic reduction in shells, leaving room at the top for capping.
Allow the filling to set, overnight is best, then temper some chocolate and cap the molds.