I’m not going to lie, I was so excited when I first received my copy of Chocolate & Confections by Peter P. Grewelin/The Culinary Institute of Amierca that I started flipping through it immediately. This moment mind you, took place a few months ago.
Not having time to sit down and carefully “really” read and absorb the content of this book left me feeling a little intimidated by it. So, I have to admit I placed it back on the bookshelf and went on with my life.
This weekend I decided it was time to take it off the shelf and start reading it. After sitting down with it long enough to get through the first few chapters, I felt inspired enough to make some bonbons for you.
Having recently added a jar of Coconut Oil to my pantry thanks to folks at Kelapo, and with Cinco de Mayo just around the corner, the first thing that came to mind were Piña Colada Bonbons.
- powdered yellow food coloring, to decorate mold (optional)
- 6 ounces tempered white chocolate, to coat & top chocolate mold
- 6 ounces white chocolate chips
- 2 tablespoons coconut oil
- 2 tablespoons Captain Morgan’s Parrot Bay Coconut Rum
- ¼ cup heavy whipping cream
- 1 teaspoon pineapple extract
- With a small paintbrush, brush the interior cavities of a clean and polished plastic chocolate mold with a little powdered yellow food coloring.
- Pour tempered white chocolate into mold making sure to fill each cavity completely, and vigorously shake and tap mold over a hard surface to remove any air pockets. Allow mold to rest 1-2 minutes upright.
- Invert mold over a pan or bowl and gently tap tops of mold to release excess chocolate and create a thin shell.
- Run a bench scraper or offset spatula over the top of the chocolate mold to remove any excess chocolate, them place mold upside down to allow chocolate to set. Set aside.
- Melt 6 ounces of white chocolate chips over a double broiler, remove from heat. Stir in coconut oil, whipping cream, rum, and pineapple extract. Place back over double broiler if necessary to create a smooth and silky consistency.
- Transfer ganache to refrigerator to chill for 2-3 hours.
- Remove ganache from refrigerator. Fill piping bag fitted with a small round tip with ganache. Fill chocolate shells with ganache filling leaving 2-3mm gap for the chocolate top. Place mold in the freezer for 10-15 to allow ganache to set. Remove from freezer, pour tempered chocolate over mold, scrape tops with a bench scraper to remove any excess chocolate. Return to freezer for 10-15 minutes to allow tops to set.
- Remove mold from freezer, invert mold and gently tap tops to release chocolates.