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

  1. Add the inverted sugar to the chocolate in a mixing bowl and set aside.
  2. Boil the purée and cream together over medium heat then pour over the chocolate.
  3. Emulsify well using an immersion blender.
  4. When chocolate mixture reaches 95°F, add the butter and mix well.
  5. 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

  1. Bring coconut cream to a boil.
  2. Stir in glucose and rum and return to a boil.
  3. Pour over chocolate in bowl and emulsify well.
  4. Stir in coconut. Pipe at 75 degrees on top of Red Jalapeño Ganache, almost to the top of the mold.
  5. Let set overnight.
  6. 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.

Chef’s Note

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