Whisky Bombon.

Ganache de Whisky


  • 645g.
  • Ébano 52%
  • 500g.
  • 35% M.G. Cream
  • 50g.
  • Inverted sugar
  • 100g.
  • Butter
  • 100g.
  • Whisky


Boil the cream and Inverted sugar e pour over the Ébano chocolat. Add the licour and butter when the mix will be at 40ºC. Mix with hand blender.

Assembly and Finishing

    1.Cover the moulds with a fine layer of tempered Wengué and leave to harden.

    2.Fill the moulds with the whisky ganache and to cool overnight (10-14 hours). Cover.

    3.Unmold the bonbon.


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