Filled chocolates with honey ganache

  • 30 minutes
  • 4 persons
Rated 4 out of 5



1. Finely chop the chocolate and place in a bowl.

2. Put the cream and honey in a saucepan and bring to the boil. Remove from the heat and add the chocolate (860 g) a little at a time, stirring.

3. Add the cognac and stir.

4. Cut the butter into cubes and stir into the warm chocolate mixture. Let the mixture cool and put it in a piping bag.

5. Temper the chocolate (1kg) by heating it to 54 degrees, cooling it to 28 degrees, then bringing it up to 34 degrees, which is the working temperature.

Fill the moulds and leave the shell to set. Drizzle in the chocolate mixture and fill with the last layer of chocolate.

Product in the recipe


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