The best of what Ireland has to offer in a bonbon
Ireland is home to some great products, Irish whiskey is an obvious one, perhaps lesser known is the honey.
In this bonbon, I’m combining three of Ireland’s foodie treasures!
I chose “Yellow spot whiskey” from Mitchell & Son, which spicy, peachy and honey aromas.
For the honey, I’m using Michael Dickson’s raw honey from his hives on Ballagh Honey Farm in Co. Tipperary Which I genuinely find one of the best honey I’ve tried, on a par with the Yemeni ones I tasted while living in Saudi Arabie. (Yes, Yemeni honey is also excellent.)
Finally, of course, we all know about the Irish dairy from grass-fed cows, I prefer Glenilen farm butter for my ganaches, but in general, you can’t go wrong with Irish butter.
Cream 35% 118g
Ballaghhoney farm honey 56g
Fleur de Cao 68g
Irish Butter 50g
Yellow spot whiskey 74g
- Heat cream with the sugars to 40 degrees C.
- Melt the chocolates to 35 degrees C. and emulsify with the cream.
- Add butter and finally the whiskey and emulsify again.
To help the crystallisation, if at all possible add 1% tempered cocoa butter. (I use an EZ-temper for this)
I temper all my ganaches nowadays using this method as it shortens the time of crystallisation, meaning it improves efficiency. A shortened crystallisation time also means the risk of contamination is reduced, which results in a longer shelf life.
Assembly of the bonbon:
- Spray half of the mould in an angle with black cocoa butter.
- Spray the other half with brown cocoa butter. (see: Super shiny chocolates for a detailed how-to)
- Line the sprayed moulds with tempered Cacao Barry “Fleur de Cao 70%.”
- Using a paper piping bag, pipe a small drop of Ballaghhoney farm honey.
- Fill the cavities with the ganache leaving 1 – 1.5mm room to the edge.
- Leave to crystallise and close using tempered Fleur de Cao.
For the formulation of this ganache I used ganachesolution.com from Alexandre Bourdeaux, a software I recently started using and makes following the guidelines of my previous post “Introduction to the use of technological sugars in ganaches.” a lot easier and faster compared to making the calculations manually or even using a spreadsheet, I highly recommend it for professional chocolatiers.
I hope you enjoy the recipe! If you have any comments or feedback, don’t hesitate to get in touch!
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