King Frederik the 10th, became the new King of Denmark , therefor I designed these bonbons. The bonbons have a royal blue color, with golden tones. The filling is a rum ganache, caramelized hazelnuts, and Amarena cherries. They have the shape of ships because Frederik joined the Frogman Corps Denmark at some point. He is a tough guy and will be a great King.
Royal bonbon with rum ganache
Enough to fill 5 molds in this size!
200 gr cream 35-38%, 25 ml rum, 40 gr glucose syrup, 40 butter, 125 gr dark chocolate (Madirofolo 65%)
Bring cream and glucose just to boiling point. Meanwhile, melt the chocolate.
Siv the hot cream onto the chocolate, mix, then blend to emulsify. Add the butter and emulsify again.
Cool to 26-29°C in a piping bag.
00:00 Introduction
00:27 Mold design
00:56 Mixing the color
01:10 Spraying with blue
02:56 Carving the cocoa butter
04:25 Spraying with gold
05:37 Making the shells
06:25 Rum ganache
08:36 Dry fillings
10:59 How to pipe ganache right
12:59 Bottom-layer for soft fillings
14:49 Voila
Chocolate mold
condi.dk/da/chokoladeforme/chokoladeform-cacaofruit