Black and White Chocolate Bonbons

Bombones de Chocolate Negro y Blanco

Servings: 50 bonbons

Prep Time: 24 hours [PT24H]


1 lb 2 oz plain chocolate

9 oz cream

9 oz butter

2 oz white chocolate

2 sheets gelatin, or 2 tsp powdered gelatin

1/2 cup Calisay liqueur, or other herbal liqueur (such as Killepitsch or Chartreuse)


Outer chocolate casing:

Heat the plain chocolate in the microwave to 135 degrees F. Then bring the temperature down to 80 degrees F by adding a little chocolate that has been previously set aside, finely chopped, and then by placing the chocolate in its container set in a bowl of iced water. (Note: the water must never touch the chocolate). Then raise the temperature again to 88 degrees F and coat appropriate chocolate molds. Leave to set for 24 to 48 hours in a dry, dark, cool place (preferably at 65 degrees F).

Cream of Calisay:

Boil the cream and add the butter and white chocolate. Soften the gelatin and add. Pour in the Calisay and beat in the electric beater. Leave to set for one day.

Remove the casings from their molds. Beat the cream of Calisay well, transfer to a piping bag with a 1/4" star-shaped nozzle and fill the casings. Top with a rosemary flower and leaf.

By Carme Ruscalleda, Restaurante Sant Pau, San Pol del Mar
Recipe courtesy of Spain GourmeTour magazine

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