Name: Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons
Prep time: P0Y0M0DT0H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT13H10M0.000S
Yield: 30 pieces
Ingredients: 10 ounces cream; 1 ounce glucose; 1/4 teaspoon cayenne pepper; 12 ounces dark chocolate, chopped; 2 ounces butter, room temperature; 1/2 recipe Lemon Jelly, recipe follows; 30 chocolate shells; Melted dark chocolate, for sealing; 1/2 ounce pectin; 23 ounces sugar; 20 ounces lemon juice; 2 ounces glucose; 1/4 ounce citric acid

Directions

In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.

Lemon Jelly:

Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

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Lemon Jelly:

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