Earl Gray Bon Bon

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Decorate desired chocolate mold in your style. Mold in Chocolante Dark Plant Forward CT 60% chocolate.
Once shells are set make ganache by heating Oat milk and Earl Grey Tea.
Allow to steep covered for 10 minutes. Strain and check weight of oat milk.
Add back oat milk as needed and add glucose and heat to 180°F.
Pour over Chocolante Dark Plant Forward CT 60%. Emulsify with an immersion blender.
Once cooled to 90°F, add Fora plant based butter and emulsify with an immersion blender.
Fill shells with ganache at 86°F.
Allow ganache to set and cap with Chocolante Dark Plant Forward CT 60%.

Complexity level:

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