Bergamo
This bonbon evokes the bitter flavour of cocoa liquor resulting from the grinding process. The crunchy sugar disk on top also gives a grinding sensation in the mouth as it is eaten, and its sweetness helps counter the bitterness of the earl grey– bergamot ganache.
Recipe
Black tea infusion
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Boil water and pour over the tea. Infuse for 4 minutes and strain. |
Bitter ganache
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Mix and heat to dissolve the sugars and salt. Cool to 35°C. |
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Melt together at 40°C. Pour liquid mixture at 35°C over chocolate mixture at 40°C. Emulsify with food processor or immersion blender. |
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Add to ganache and emulsify. |
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Pipe ganache at 29°C into moulds previously lined with milk chocolate. Allow to crystallise for 12 hours at 16°C. Close moulds with milk chocolate and unmould. |
Sugar garnish
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Mix and boil. |
Deposit into silicone disk moulds and allow to sit at room temperature for several days until water has evaporated and sugar has recrystallised. Unmould and use to decorate bonbon. |
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