For the bonbon filling
Ingredients
- 100 g Cream
- 70 g White chocolate
- 15 g Doenjang, Korean Soybean Paste
Directions
- 1 Chop the chocolate and place it in a bowl with Soybean Paste(DoenJang).
- 2 Heat the cream in a microwave and pour it over the chocolate and soybean paste.
- 3 Let sit for 3 minutes then puree and strain.
- 4 Fill 8 circular molds with a 4-cm hole in the middle.
- 5 Freeze.
- 6 Once frozen, remove from the molds and store in the freezer.
For the chocolate coating
Ingredients
- 140 g Couverture chocolate (75%)
- 60 g Cocoa butter
Directions
- 1 Melt the cocoa butter and the couverture chocolate in a microwave.
- 2 Mix them and keep at 45ºC.
For the liquid bonbons
Ingredients
- 16 Bonbon fillings (see above)
- Chocolate coating (see above)
- 2 g Gold dust
Directions
- 1 Dip each of the frozen bonbon fillings into the chocolate coating.
- 2 Drain quickly and place on a flat surface.
- 3 When the chocolate has solidified, paint the surface with gold dust using a fine brush.
- 4 Refrigerate for 3 hours. During this time, the outside coating will crystallize and the texture of the filling will become a creamy liquid.
Presentaion
Ingredients
Directions
- 1 Serve the liquid bonbons on an appropriate plate.
