Cinnamon Cappuccino Bonbon

Dark and milk chocolate bonbon with spicy notes of cinnamon and distinctive coffe flavors by Doug Haines, Newtown Chocolatier
 

Recipe

Preparation

ingredients preparation

1. Mould the desired shells with Van Leer Organic 60% Dark Couverture.
2. In a sauce pan, combine the heavy cream, instant French roast coffee, cinnamon and glucose and bring to a rolling boil.
3. Remove from the heat and add butter.
4. Pour into the Van Leer Kenosha milk chocolate 33% and mix well to create an emulsion. Add invertase.
5. Set aside covered and cool to 29.4 ºC (85°F).
6. Pipe into the premade Van Leer Organic 60% Dark Couverture shells.
7. Let set overnight and close with tempered Organic 60% Dark Couverture.
8. Unmould. Decorate with a chocolate coffee bean (pipe small amount of melted chocolate to secure on the top of each candy).

*Tip: For a perfect and stable emulsion, use an immersion blender.