Cocoa Pod Bon Bons

Yield: 200 Servings

Milk Chocolate Gianduja Ganache

Heavy Cream		17.6oz (500g)
Pastry Ideale Glucose (505092)		1.8oz (50g)
N.U.T. Sunstone Hazelnut Gianduja (501002)		21.2oz (600g)
Orchid Cattleya Milk Couverture Coins (540002)		7oz (200g)
Unsalted Butter, Softened		1.8oz (50g)

Bring the heavy cream and the glucose to a boil. Pour the hot mixture over the hazelnut gianduja and the milk couverture coins and stir until smooth. Add the soft butter in small pieces, using a hand mixer to blend until smooth. Cool to 78ºF/25ºC.

Assembly

Pastry Ideale Cocoa Butter Color, Yellow (586049)		As Needed
Pastry Ideale Cocoa Butter Color, Red (586050)		As Needed
Pastry Ideale Cocoa Butter Color, Green (586051)		As Needed
Pastry Ideale Cocoa Butter Color, White (586046)		As Needed
Orchid 74% Elleanthus Bitter Couverture Coins (540074), Tempered		As Needed

Warm the cocoa butter colors to 90ºF-95ºF/32ºC-35ºC. Layer the yellow, red, and green colors into desired cocoa pod mold and swirl the mold to create a marbled effect. Splatter the white color with a stiff bristled brush. Wipe off the excess cocoa butter colors with a clean paper towel. Pour the tempered couverture into the molds to create a shell. Tap the side of the mold and scrape off the couverture from the top of the mold. Flip the mold over to allow the excess couverture to drip out of the mold cavities, scraping the top again to clean the edges. Allow the chocolate shells to crystallize completely before filling them with the Milk Chocolate Gianduja Ganache. Then allow the filled molds to set overnight. Seal the bon bons with the tempered couverture and allow them to crystallize completely before unmolding.