Fundamental: Ganaches for Bonbons

Recipe by François Galtier



Slowly heat glucose with sugar, cream, butter and cocoa butter, at the appropriate temperature, and pour onto the chocolate to make a ganache. Blend thoroughly. Pour at 36-38°C for enrobed ganaches, or 30-31°C for moulded ganaches. Allow to crystallize for 24 to 48 hours before cutting.

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Chef's Tip

You can very easily flavour the ganache by adding an infusion (such as vanilla, coffee, tea, or aromatic herbs) to the cream. Make the infusion in pure cream, and scale again after infusion to get the quantity of cream given in the recipe.