 | Red Sangria BonbonKatryana Zide (IG: @katryanazide) / Owner, Katryana Zide Chocolates, St. Helena, CA; Photo by André Cardé |
| For the Red Sangria Caramel: | |
| • | 287 g. The Perfect Purée Red Sangria blend, thawed |
| • | 130 g. sugar |
| • | 27 g. glucose |
| • | 13 g. butter |
| • | 1 g. salt |
| • | 35 g. white chocolate |
| • | 30 g. cocoa butter |
| Method for the Red Sangria Caramel: | |
| 1. | Heat the Red Sangria blend separately until hot, but not boiling. |
| 2. | Combine the sugar and glucose in a saucepan. On medium heat, make a very light caramel. Carefully deglaze with the hot Red Sangria blend. Add the butter and salt to the caramel and stir until fully combined. |
| 3. | Put the white chocolate and cocoa butter in a food processor. Pour the hot caramel over the chocolate and let sit for a minute before blending. |
| 4. | Let cool to 90°F before piping. |
| 5. | Fill bonbon shells halfway with the caramel. Let crystalize for 3-4 hours, or overnight before adding the next layer. |
| For the Red Sangria Ganache: | |
| • | 113 g. The Perfect Purée Red Sangria blend, thawed |
| • | 26 g. glucose |
| • | 113 g. red wine |
| • | 219 g. 64% dark chocolate |
| • | 50 g. butter |
| Method for the Red Sangria Ganache: | |
| 1. | Combine the glucose, Red Sangria blend and red wine in a sauce. Heat the liquids until they are hot, but not boiling. |
| 2. | Put the 64% dark chocolate into a food processor. Pour the hot liquids over the chocolate and let sit for a minute before blending. |
| 3. | Add the butter and emulsify. |
| 4. | Let the ganache cool to 90°F before piping into the chocolate shells. Allow the filling to crystalize for 12 hours before capping. |
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