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White chocolate bonbons

White chocolate bonbon.

Ingredients

150gmilk chocolate (Callebaut callets)

Preparation

  1. Heat 450 grams of white chocolate in the melting pot to 45ºC. Check the temperature with a thermometer. If you do not have a chocolate melting pot, you can also do this au bain marie or in the microwave. Make sure the microwave is not on full power.
  2. Gradually add the 150 grams of chocolate to the melted chocolate until 29°C is reached. Stirring the chocolate well is an important part of tempering.
  3. We always do a test first by placing a spoonful of chocolate on some parchment paper to see if the chocolate hardens properly and sets with a nice shine.
  4. Then fill the bonbon mold with white chocolate couverture. Tap out the air with the back of a palette knife and then pour the white chocolate out again.
  5. Fill the molds as desired and finish with a thin layer of tempered chocolate for the base.