Bonbons & Confections


Made with ITAKUJA 55%

An original recipe with Double Fermentation ITAKUJA 55% by L'École Valrhona – Makes 200 pieces

1 step

Recipe Step by Step



215g water
165g glucose
570g 12219 (ITAKUJA 55% FEVE 3KG)
50g Liquid Sorbitol

Arrange droplets of pre-set chocolate onto a sheet of confectionery dipping paper, cover with a second sheet, and press down.

Remove the top sheet.

Pipe approx. 5g of ganache directly onto the chocolate.

Cover with the second sheet so that the ganache is held between the droplets of chocolate, then cut into circles using a 5cm-diameter cutter.

Leave to set at 60°F (16°C).

Assembly and finishing