- Make a Mascarponosa disc by pouring slightly melted Mascarponosa onto an acetate sheet then allow to set enough to cut using a round cutter of desired size. Place in the refrigerator until chilled and remove the discs. Set aside until ready to use.
- Melt the cocoa butters to 95ºF; apply molds with various colors with airbrush. Cast the mold once with the tempered chocolate. Fill halfway with Fig Ganache, top with a disc of set Mascarponosa. Close the Bon Bon’s with more tempered chocolate and let it set. Tap the mold on the workbench to releases from mold.
- Combine the heavy cream, glucose syrup, in a pot and bring to a boil. Pour over chocolate coins and stir until smooth. Stir ganache periodically until it cools to 95ºF/35ºC and then stir in the butter until it is smooth Finish by adding the fig compound and blend with immersion blender. Allow it to cool to 80ºF/27ºC.
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