Inaya™ bonbon

Recipe

Created by

Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Inaya™ ganache

ingredients	preparation
365g cream 65g butter 30g invert sugar 30g glucose syrup	Bring to a boil
Let cool to 176°F/80°C.
Let cool to 80°C.
460g CHD-S65INAY	Pour over
Pour the mixture into a Robot-Coupe and blend until completely smooth. Place in a bowl and leave to cool to 82.4°F/28°C. Pour into 8 mm squares molds. Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth. Place in a bowl and leave to cool to 82.4°F/28°C. Pour into 8 mm square moulds. Cut the ganache into 2 cm squares.
Pour the mixture into a food processor and blend until completely smooth. Place in a bowl and leave to cool to 28°C. Pour into 8 mm square moulds. Cut the ganache into 2 cm squares.

Ocoa™ coating

ingredients	preparation
CHD-N70OCOA	Coat the ganache with Ocoa™ 70% dark chocolate couverture. Air-dry the chocolate after coating.

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