Dark Lesuk Port Wine Bonbon

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.

Rahm, Portwein, Zucker und gemahlene Nelken zum Kochen bringen. Auf 40°C abkühlen lassen. Dark Lesuk Couverture auf 35°C schmelzen. Kombinieren Sie alle Zutaten, einschließlich der Butter, mit einem Stabmixer.
 

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.