Maple Ganache Bonbon

The pairing of maple with 72% Santé chocolate in this classic ganache bonbon delivers traditional texture and flavors while reducing refined sugar.

Working Time: 1 hour

This recipe contains: Dairy

Ingredients

218g heavy cream

65g maple syrup

170g Guittard Santé 72% Cacao made with Coconut Sugar

20g unsalted butter

7g vanilla extract

In a saucepan, bring cream and maple syrup to a simmer. Pour over chocolate and allow to stand for 1 minute.

Stir to combine. At 100°F (38°C), add butter and vanilla and emulsify with an immersion blender.

Pipe into pre-molded shells at 90°F (32°C).