For the Red Jalapeño Ganache
- 100 g. The Perfect Purée Red Jalapeño Puree, thawed
- 300 g. heavy cream
- 25 g. inverted sugar, such as Trimolene
- 25 g. butter, room temperature
- 500 g. while chocolate (chips or feves)
Method for the Red Jalapeño Ganache
- Add the inverted sugar to the chocolate in a mixing bowl and set aside.
- Boil the purée and cream together over medium heat then pour over the chocolate.
- Emulsify well using an immersion blender.
- When chocolate mixture reaches 95°F, add the butter and mix well.
- Pipe into molds, halfway up the sides, at 75°F.
For the Coconut Ganache
- 188 g. coconut milk (canned)
- 38 g. glucose or corn syrup
- 50 g. coconut rum (optional)
- 470 g. while chocolate, (chips or feves)
- 100 g. sweetened coconut, shredded and chopped small enough to pipe (a mix of sweetened and unsweetened is recommended though either will work fine)
Method for the Coconut Ganache
- Bring coconut cream to a boil.
- Stir in glucose and rum and return to a boil.
- Pour over chocolate in bowl and emulsify well.
- Stir in coconut. Pipe at 75 degrees on top of Red Jalapeño Ganache, almost to the top of the mold.
- Let set overnight.
- Close the mold with the same chocolate you used for the shell. Let set and turn out of mold. If you want a design on top, use a magnetic mold and a transfer sheet of your choice.
To make this piped bon bon, first line a polycarbonate chocolate mold with tempered dark, milk or white chocolate and allow to set.
Recipe courtesy of Robyn Dochterman, owner, St. Croix Chocolate Co., Marine on St. Croix, MN