Pure chocolate bonbons with vanilla ganache filling

Preparation

Vanilla ganache filling:

• Mix together the cream, sugar or honey and the pulp from the vanilla pod in a saucepan and then bring the mix slowly and carefully to the boil.
• Remove the pan from the heat and add the white chocolate. Stir the chocolate into the existing mix with a spatula until everything has melted and has formed one whole.
• Add the butter to the chocolate mix and stir thoroughly until it has melted
• Pour the chocolate mix into a piping bag and leave it to cool down in the refrigerator.

Chocolate bonbons

• Temper the chocolate as described in the 'Tempering chocolate' recipe.
• Fill the silicon mold with the melted chocolate and then tap it against the worktop to get rid of any air bubbles.
• Turn the mold upside down over a bowl and allow the chocolate to slowly leak out of it, until just a thin layer of chocolate is left in the individual cavities. Use a scraper to remove excess chocolate from the mold.
• Next, leave the mold to cool down completely. You can do this in the refrigerator, but for a perfect result, it is better to leave it to cool down in a dry, cool room.
• Fill two-thirds of each cavity with the vanilla ganache filling that you put in the piping bag.
• Pour the melted chocolate over the silicon mold, until you have covered the cavities containing the vanilla ganache filling. Use the scraper to remove the remaining chocolate from the mold and then leave the mold containing the bonbons to cool down.
• For the best result, leave the bonbons to cool down overnight, until they have hardened completely. Then, press them out of the silicon mold.

Inspiration
Naturally, many other flavor variations are possible too. Why not try white or milk chocolate as a chocolate casing? Or experiment with different fillings. See our website for more recipes.