Intense Apricot Chocolate Bonbons

Method

Taste the best of stone fruits and finest quality dark chocolate with these Intense Apricot Chocolate Bonbons from Valrhona. Real fruit purée and dark chocolate ganache enrobed in Tropilia Noire 53%, these bonbons are incredibly moreish and delicious!

How to Make Intense Apricot Chocolate Bonbons:

Makes approx. 240 dipped pralinés

Make the Apricot Solution:

1. Heat the Ravifruit apricot purée to 25-30*C, add the xanthan gum and combine until fully dissolved
2. Add the glucose syrup and invert sugar, and bring to a simmer
3. Cover the pan to stop the liquid evaporating and let it cool to 60-65*C

Make the Ganache:

1. Melt 765g of Valrhona Tropilia Noire 53% 
2. Weigh your apricot solution (you'll need 645g) and check the temperature is 60-70*C. If it isn't, reheat it
3. Pour half the fruit solution onto the melted chocolate along with the apricot concentrate and mix using an immersion blender
4. Add the rest of the apricot solution in two batches and blend until your emulsion has the perfect soft, glossy texture. If the texture still looks like a gel, continue to blend until smooth
5. Check the temperature and pour out the ganache when it reaches 32-34*C

Make the Bonbons:

1. Pour your apricot ganache into a frame attached to a guitar sheet covered in a thin layer of couverture
2. Leave to set for 36 to 48 hours at 16-18*C and a 60% humidity level
3. Turn out the set ganache, coat it with a little of your remaining tempered couverture and use a guitar cutter to cut it into 1.5 x 3cm rectangles (or your preferred size and shape)
4. Dip your cut ganache in your tempered dark chocolate couverture and decorate with a transfer sheet
5. Store in an airtight box in the refrigerator at 4*C
6. Shelf life: 3 months in the above conditions

Enjoyed this recipe? Experiment with other flavours from our range of Ravifruit ambient fruit purées and your preferred Valrhona chocolate couverture.