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