 | Pretty and Piquant/Hearts on Fire: Red Jalapeño Coconut Bon Bons4 molds Robyn Dochterman (IG: @stcroixchocolateco) / Owner, St. Croix Chocolate Co., Marine on St. Croix, MN; Photo by Robyn |
| For the Red Jalapeño Ganache: | |
| • | 100 g. The Perfect Purée Red Jalapeño Puree, thawed |
| • | 300 g. heavy cream |
| • | 25 g. inverted sugar, such as Trimolene |
| • | 25 g. butter, room temperature |
| • | 500 g. while chocolate (chips or feves) |
| Method for the Red Jalapeño Ganache: | |
| 1. | Add the inverted sugar to the chocolate in a mixing bowl and set aside. |
| 2. | Boil the purée and cream together over medium heat then pour over the chocolate. |
| 3. | Emulsify well using an immersion blender. |
| 4. | When chocolate mixture reaches 95°F, add the butter and mix well. |
| 5. | Pipe into molds, halfway up the sides, at 75°F. |
| For the Coconut Ganache: | |
| • | 188 g. coconut milk (canned) |
| • | 38 g. glucose or corn syrup |
| • | 50 g. coconut rum (optional) |
| • | 470 g. while chocolate, (chips or feves) |
| • | 100 g. sweetened coconut, shredded and chopped small enough to pipe (a mix of sweetened and unsweetened is recommended though either will work fine) |
| Method for the Coconut Ganache: | |
| 1. | Bring coconut cream to a boil. |
| 2. | Stir in glucose and rum and return to a boil. |
| 3. | Pour over chocolate in bowl and emulsify well. |
| 4. | Stir in coconut. Pipe at 75 degrees on top of Red Jalapeño Ganache, almost to the top of the mold. |
| 5. | Let set overnight. |
| 6. | Close the mold with the same chocolate you used for the shell. Let set and turn out of mold. If you want a design on top, use a magnetic mold and a transfer sheet of your choice. |
| Chef’s Note: | |
| To make this piped bon bon, first line a polycarbonate chocolate mold with tempered dark, milk or white chocolate and allow to set. | |