I rarely make the chocolate bonbons or any chocolate that needs tempering work.
The reason is my niece loves to help me, haha, and working with chocolate requires time and the chocolate’s behavior relates to the precise temperature, something that I can’t do when my niece around ^^”.
Today is my chance, my mom took her out and yes, I can do some chocolate work. I got the idea from my sister (the one who lives in UK), when I ask her what kind of chocolate that she wants to eat, she said that “Baileys” ^^ . I promised that I will make it for her when I go to UK next year, but right now, she has to taste it from the monitor, hehe.
There are a lot of Baileys in the ganache, so I have to add a bit of butter to balance the texture. But you can reduce the Baileys to 15ml and skip the butter too.
|Baileys Chocolate Bonbons|
Make the ganache:
Bring the cream to boil over low heat, when it becomes boil take of the heat and pour over the chocolate.
Stir until melt, mix the butter and Baileys into the ganache.
Let the mixture cool to room temperature and put in the piping bag.
Tempering the chocolate for making shell:
Boil a pan of water, then let it cool to 60-65°C
Put 140g of the chocolate in a bowl and place the bowl over the hot water (don’t let the water touch the bowl), stir until the chocolate melt and the temperature of the chocolate is 40°C
Take the bowl off the pan and put 60g of chocolate (a little at a time, you might not use all the chocolate) into the bowl and stir until all of them melt, the temperature should be about 28°C. (If the chocolate won’t melt completely, use a hair dryer to melt it).
Place the bowl back over the hot water pan again and stir until the temperature is 31°C. Keep the chocolate at this temperature, the chocolate is ready to use.