Orange & Earl Grey Bombon Xtreme

Method

These darkly decadent chocolate bonbons were first created for SOC Chef by Chef Bruno Couret, and our recipe takes inspiration from the original with just a a couple of tweaks to make it even more indulgent! We used Valrhona's Professional Signature range of couvertures for pralinés with a silky smooth chocolate filling and glossy snappable shell, thanks to the premium quality chocolate and high cocoa butter content. 

How to Make Orange & Earl Grey Bombon Xtreme:

Makes approx. 84 bonbons

1. Make a cold infusion of the milk, orange juice and Earl Grey tea leaves the day before 
2. Shell your moulds with Satilia Noire 70% Dark Chocolate 
3. Sieve the liquid and bring to boiling, add in the invert sugar and both the Equatoriale Lactée  and Equatoriale Noire chocolate couvertures 
4. Allow to cool to 32 degrees and mix in the softened butter 
5. Add in the Cointreau and combine well until completely smooth 
6. Pipe your orange and Earl Grey ganache into the shells and allow to crystallise for at least 12 hours 
7. Close your mould with Satilia Noire 70% Dark Chocolate, allow to crystallise before unmoulding

Enjoyed this recipe? Use your own preferred milk and dark chocolate couvertures to recreate this recipe, just aim for approx. 35% milk, 55% dark and 70% dark!