Chocolate bars with honey-cardamom ganache
This honey-cardamom ganache bonbon is a celebration of warmth and elegance. A smooth ganache made with CARMA® Milk Livina 48%, infused with floral honey and aromatic cardamom, is piped into beautifully decorated moulds and sealed with tempered chocolate. “I created this bonbon to highlight the comforting spice of cardamom paired with the creamy depth of Milk Livina 48%. The golden shimmer and dark cocoa butter finish add a luxurious touch—perfect for a refined chocolate experience.”
- Level:
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Easy
- Shelf life:
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3 weeks
- Conservation:
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16-18 °C, 55% humidity
Honey-cardamom ganache
Ingredients: Honey-cardamom ganache
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270 gCHM-K020LIVIE6
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170 gcream
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8 gground cardamom
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30 ghoney
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60 gbutter
Preparation: Honey-cardamom ganache
- Boil the cream along with the cardamom and honey.
- Pour over the milk chocolate couverture and use a hand blender to obtain a homogeneous mixture.
- Add the butter and mix thoroughly again.
- Pipe into the moulds at 28 °C.
Finishing touches & colouring
Ingredients: Finishing touches & colouring
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Q.S.F029188
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Q.S.F030651
Preparation: Finishing touches & colouring
- Cover one corner of the polished moulds with foil and sprinkle the other side with the Mona Lisa® Cocoa Butter, Black From Natural Origin – F029188. Now apply the foil over the sprayed side and cover the other in Mona Lisa® Cocoa Butter, Sparkling Gold – F030651. Cast with tempered chocolate couverture. Pipe in the ganache, let it crystallise for about 8 hours. Close with the pre-tempered chocolate couverture. Place in the chocolate fridge for 20 minutes before unmoulding.
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