Coconut Almond Bon Bon

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Grind the almond flour and coconut in the food processor until you have a very fine powder.
In a pot, bring the powder sugar, invert sugar, glucose and water to a boil.
Pour it over the almond and coconut powder.
Let the food processor run until the marzipan does not stick to your fingers.
Wrap and keep the marzipan in the fridge until you are ready to use it.

Heat the heavy cream and invert sugar to 176 F.
Pour over the chocolate. Let set 3 minutes and mix with a hand blender.
Once the ganache reaches 95-100 F, mix in the soft butter.
Pour on top of the marzipan layer and put in the fridge at 40 F. Let it crystalize for 12 hours.
Cut and mold in Belcolade Noir Selection.

Complexity level:

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