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Cointreau Bonbons by


Cream 165gm
Whole Milk 55gm
Corn Syrup 60gm
Dark Chocolate 300gm
Cointreau 30gm


Combine cream, milk and corn syrup in pan.

Heat to 70 degrees Celsius.

Pour half of mixture over chocolate. Mix to create an emulsion.

Slowly add remaining liquid mix to chocolate while maintaining emulsion.

Add liqueur.

When cooled to 28 degrees Celsius, pipe in pre-molded dark chocolate half spheres.

Let set overnight.

Close with cyrstallized dark chocolate.

Servings: 112

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