Plum Gochu White Chocolate Bonbon Yield – 1 mold of 32 bonbons Bruno Saade, Founder & CEO, Anjar Chocolates

Ingredients for Filling:
• 150 g. high-quality white chocolate, finely chopped
• 35 g. heavy cream
• 55 g. The Perfect Purée Plum Gochu Syrup
• 15 g. glucose syrup
• 20 g. unsalted butter, soft
• 1 g. sea salt

Ingredients for Shell:
• 170 g. milk chocolate

Method for Chocolate Shell:
1. Temper milk chocolate using your preferred method (seed, tabling, or microwave).
2. Coat the molds completely with chocolate, tapping to release air bubbles.
3. Scrape excess chocolate to leave a thin shell.
4. Let shells set until firm (15-20 minutes refrigerated).

Method for Plum Gochu White Chocolate Ganache:
1. Combine heavy cream, glucose syrup, and Plum Gochu Syrup in a small saucepan.
2. Heat to 75–80°C.
3. Pour mixture over 150 g. chopped white chocolate.
4. Let sit for 2 minutes, then stir gently from the center outward, or use an immersion blender.
5. Allow ganache to cool to 29°C.

Method for Finishing:
1. Using a piping bag, pipe the ganache into the chocolate shell.
2. Allow ganache a few hours to fully set.
3. Add another layer of tempered chocolate and scrape the mold to finish off your bonbon.
4. Allow bonbons to cool for 20 minutes and remove from mold.