For Bonbon Molds

• 32 cavity domed polycarbonate mold
• Colored cocoa butter, such as red, brown, white, and gold
• ILLANKA 63% dark chocolate, tempered

To Decorate the Bonbon Molds

Method

• Step 1

  Using colored cocoa butter, decorate the inside of each mold cavity with a colorful design of your choice. Allow colors to set. Fill cavities with tempered dark chocolate and turn upside down to pour out chocolate. Tap mold firmly with a bench scraper to remove excess chocolate from cavities. Turn right side up and scrape off chocolate from the top of mold using the bench scraper. Invert again and when chocolate begins to set (becomes matte in appearance) turn the mold back over and allow chocolate to set fully before filling.

For the Peppermint White Chocolate Ganache

• 8 ounces IVOIRE 35% white chocolate
• 1/ 3 cup plus 1 tablespoon heavy cream
• 2 teaspoons glucose
• 2 tablespoons unsalted European-style butter, at room temperature
• 1 teaspoon peppermint extract

To Make the Peppermint White Chocolate Ganache

Method

• Step 1

  Melt the white chocolate over a double boiler or in a microwave for 20-30 second intervals, mixing often, until completely melted.

• Step 2

  In a small saucepan, bring cream and glucose to a boil. Pour 1/3 of the cream mixture over melted chocolate. Using a spatula, mix from the center out to obtain a smooth and glossy texture. Gradually add remaining cream, mixing to keep the ganache smooth and emulsified. Stir in soft butter and peppermint extract or use an immersion blender to thoroughly combine until smooth. Allow ganache to cool to 97ºF (36ºC) before filling molds.

For the Peppermint Dark Chocolate Ganache

• 6 ounces ILLANKA 63% dark chocolate
• 3/ 4 cup heavy cream
• 2 teaspoons glucose
• 1 1/ 2 tablespoons unsalted butter, at room temperature
• 1 teaspoon peppermint extract

To Make the Peppermint Dark Chocolate Ganache

Method

• Step 1

  Melt the dark chocolate over a double boiler or in a microwave for 20-30 second intervals, mixing often, until completely melted.

• Step 2

  In a small saucepan, bring cream and glucose to a boil. Pour 1/3 of the cream mixture over melted chocolate. Using a spatula, mix from the center out to obtain a smooth and glossy texture. Gradually add remaining cream, mixing to keep the ganache smooth and emulsified. Stir in soft butter and peppermint extract or use an immersion blender to thoroughly combine until smooth. Allow ganache to cool to 97ºF (36ºC) before filling molds.

To Fill the Bonbon Molds

Method

• Step 1

  Place ganaches into separate piping bags. Pipe white chocolate peppermint ganache into each mold cavity about half way up the sides. Pipe dark chocolate peppermint ganache on top of white, leaving a thin space at the top. Allow ganache to set overnight, preferably 24 hours to allow ganache to firmly crystallize. To seal, pour temper dark chocolate over the top of cavities and scrape the top clean with a wide scraper. When chocolate has set, turn mold over to release bonbons and enjoy.