Chai, Vanilla and Coconut Polar Bear Bonbons

Method

Christmas is finally here... well, for those working with chocolate, preparing festive product ranges at least! 

To break the ice on Christmas, we've made these polar bear bonbons, filled with a warming chai and vanilla ganache on a bed of caramelised cocoanut flakes... there's no way you'll get cold feet (or paws) adding these to your menu! 

How to Make Chai, Vanilla & Coconut Polar Bear Bonbons: 

Shelf life: 10-12 weeks

1. Decorate, mould, and shell with your chosen white chocolate, keeping the leftover chocolate to the side to make the ganache and capping to finish. 
2. Heat the cream with both sugars and the scraped vanilla. Bring to boil. 
3. Measure 139g of white chocolate into a bowl and pour the cream over the top, leave this to sit for a few minutes before adding the chai drops and mixing. 
4. Using a stick blender, fully emulsify the ganache before leaving to cool, and pipe at around 26 degrees. 
5. Pipe the ganache into the cavity of the mould, leaving a few millimetres of space to sprinkle the coconut flakes. 
6. Allow to set before sprinkling a pinch of coconut into each cavity and capping with the remaining white chocolate. 
7. Leave to fully crystalise before turning out of the mould 
8. Et voila! Your very own polar bear chocolates that are as cool as ice. 

Enjoyed this recipe? You can use this bear mould all year round, simply use milk or dark chocolate couverture for a scrumptious grizzly bear bonbon!