Dark Lesuk Port Wine Bonbon
- Level:
-
Medium
Port Wine Ganache
Ingredients: Port Wine Ganache
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115 gcream
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100 gport wine
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10 ginverted sugar
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15 gbutter
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1 gground cloves
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150 gCHD-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.
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