Mulled Wine Bon-Bon


  • 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.

About this Recipe:

Complexity level:  


Related recipes