Vegan

Almond & Oat Vegan Bonbons

An original recipe by Chef Ginger Elizabeth Hahn, Owner/Executive Pastry Chef of Ginger Elizabeth Chocolates. Makes 196 Bonbon

1 step

Recipe Step by Step

Bonbons

45g Glucose
45g Invert Sugar
280g Oat Milk (Strong)
224g 60% ALMOND PRALINE
28g COCOA BUTTER
628g ALMOND INSPIRATION
AN DARK SATILIA 62%
AN Sea Salt

Set up a ganache frame 14” x 14” x 3/8” with a thin chablon on the bottom.

Heat the glucose, invert sugar, oat milk, ALMOND PRALINE, and sea salt to 55°C (131°F). Pour over the ALMOND INSPIRATION and COCOA BUTTER.

Mix the ganache. Pour into the prepared frame at 32°C (89.6°F). Rest the ganache for 24-48 hours.

Release the frame and add a chablon to the top. Quickly cut with a guitar on wires spaced about 1” or 2.5 cm. Enrobe in a DARK SATILIA NOIRE 62% couverture. Decorate as desired.

*Chef's tip: If using a large food processor machine such as a Stephan with an air vacuum, pull to 20 in.Hg. A vacuum is not necessary.