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.