* 30 milliliters lemon juice * 100 milliliters of whipped cream (35% fat) * 15 grams of glucose syrup * 160 grams white chocolate * 200 grams of Belgian chocolate * 15 grams cocoa butter * 4 grams of yellow food powder color
Instructions
1. For the Lemon Ganache, add 30 milliliters of lemon juice, 100 milliliters of whipping cream (35% fat), 15 grams of glucose syrup in a saucepan. Heat everything. 2. Then add 160 grams of white chocolate and mix everything together. When everything is mixed, take off the heat and let the genache cool to below 30°C. 3. For the first layer of chocolate, melt 200 grams of Belgian chocolate in a bain marie or use a microwave. Let the chocolate cool to 30°C. 4. Then melt 15 grams of cocoa butter. Dip a cotton pad in the cocoa butter and grease the molds first. Then use a clean, dry cotton pad to clean the bonbon mould. 5. Then add 4 grams of yellow food coloring to the melted cocoa butter. Mix everything together and use a cotton pad to color the bonbon mould. Clean the bonbon mold on kitchen paper. 6. Pour the chocolate into the bonbon mold and knock out the air bubbles. Then turn on the mold and let the chocolate run out of the bonbon mould. Tap the side so that the excess chocolate falls out of the mold as well. 7. Remove the excess chocolate with a scraper. Allow the chocolate that has fallen on the marble slab to solidify so that you can use it again. Let the chocolate set in the fridge for 30 minutes. 8. Pour the lemon genache into the bonbon mold and knock out the air bubbles. Let it set for 1 hour in the fridge. 9. Then pour the tempered Belgian chocolate (30°C) over the lemon mousse layer. Knock out the air bubbles and use a scraper to remove the excess chocolate. Let it set for 1 hour in the fridge. 10. After 1 hour in the refrigerator, beat the bonbon mold on the marble plate so that the bonbons come loose. The Lemon BonBons are ready to be served!
1 Comment
Amazing dessert!
[Step by step instruction video](https://www.youtube.com/watch?v=KsZVAGgAzyA)
Shoppinglist
* 30 milliliters lemon juice
* 100 milliliters of whipped cream (35% fat)
* 15 grams of glucose syrup
* 160 grams white chocolate
* 200 grams of Belgian chocolate
* 15 grams cocoa butter
* 4 grams of yellow food powder color
Instructions
1. For the Lemon Ganache, add 30 milliliters of lemon juice, 100 milliliters of whipping cream (35% fat), 15 grams of glucose syrup in a saucepan. Heat everything.
2. Then add 160 grams of white chocolate and mix everything together. When everything is mixed, take off the heat and let the genache cool to below 30°C.
3. For the first layer of chocolate, melt 200 grams of Belgian chocolate in a bain marie or use a microwave. Let the chocolate cool to 30°C.
4. Then melt 15 grams of cocoa butter. Dip a cotton pad in the cocoa butter and grease the molds first. Then use a clean, dry cotton pad to clean the bonbon mould.
5. Then add 4 grams of yellow food coloring to the melted cocoa butter. Mix everything together and use a cotton pad to color the bonbon mould. Clean the bonbon mold on kitchen paper.
6. Pour the chocolate into the bonbon mold and knock out the air bubbles. Then turn on the mold and let the chocolate run out of the bonbon mould. Tap the side so that the excess chocolate falls out of the mold as well.
7. Remove the excess chocolate with a scraper. Allow the chocolate that has fallen on the marble slab to solidify so that you can use it again. Let the chocolate set in the fridge for 30 minutes.
8. Pour the lemon genache into the bonbon mold and knock out the air bubbles. Let it set for 1 hour in the fridge.
9. Then pour the tempered Belgian chocolate (30°C) over the lemon mousse layer. Knock out the air bubbles and use a scraper to remove the excess chocolate. Let it set for 1 hour in the fridge.
10. After 1 hour in the refrigerator, beat the bonbon mold on the marble plate so that the bonbons come loose. The Lemon BonBons are ready to be served!