Mulled Wine Bon-Bon

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Cast shells with tempered dark chocolate. Allow to crystalize.
Heat the mulled red wine and glucose to 180°F and pour over the chocolate. Emulsify.
At 94°F, emulsify in butter and deposit into shells at 86°F. Allow to crystalize.
Back in tempered chocolate and allow to crystalize.
For a reduced wine flavor remove 100 g of mulled wine and add 100 g of white grape juice, water, or liquid of your choosing.

Complexity level:

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