Home › Recipes › Red Sangria Bonbon
Back

Red Sangria Bonbon

Katryana 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.
<
>