Dark Lesuk Port Wine Bonbon

Dark Lesuk Port Wine Bonbon

Level:
Medium

Port Wine Ganache

Ingredients: Port Wine Ganache

  • 4.1 oz
    cream
  • 3.5 oz
    port wine
  • 0.4 oz
    inverted sugar
  • 0.5 oz
    butter
  • 15.4 gr
    ground cloves
  • 5.3 oz
    CHD-P202LESKE

Preparation: Port Wine Ganache

Bring cream, port wine, sugar and ground cloves to a boil. Leave to cool to 40°C. Melt Dark LesukTM to 35°C. Combine all ingredients, including the butter with a hand blender.

Decorating and filling the mould

Spray the moulds with purple-coloured, crystallised cocoa butter. Leave to set, then spray again using a solution of bronze powder and 40% alcohol (ratio 1:9). Spray with white cocoa butter for a shiny surface. Cast with Dark Lesuk. Fill mould with ganache. Leave to crystallise overnight, then seal with Dark Lesuk.