Popcorn matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Popcorn Creamy popcorn ganache and a crunchy popcorn layer – a bit like the movies, just in chocolate form. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Immersion blender · Blender Components Popcorn Layer AW 0.3683 35 grams1.23 oz clarified butter 25 grams0.88 oz cocoa butter 26 grams0.92 oz popcorn 2.5 grams0.088 oz salt The leftover popcorn is used in the ganache! Popcorn Ganache AW 0.7615 200 grams7.05 oz cream (36%) 200 grams7.05 oz white chocolate (36%) 20 grams0.71 oz popcorn 10 grams0.35 oz sorbitol powder 15 grams0.53 oz invert sugar 32 grams1.13 oz glucose syrup (DE40) Instructions Popcorn Layer 1 Start by popping some popcorn! Or if you're like me and prefer store-bought: buy some! 2 Blend 26 grams0.92 oz of popcorn finely – we only use 4 grams0.141 oz(!!!) in this part. 3 Melt the butter together with the cocoa butter, then mix in the blended popcorn and the salt. 4 Ideally pre-crystallize the mixture and pipe a little into each shell – if you don't pre-crystallize, make sure the mixture is at 29°C (84°F) before piping. About 1 gram0.035 oz. 5 It's a bit fiddly to pipe – you can also just spoon a little into the shells instead. 6 Let it set! Popcorn Ganache 1 Pour 200 grams7.05 oz of cream and add 20 grams0.71 oz of blended popcorn. 2 Bring to a boil and let it steep for 30 minutes. 3 Then warm it up again (this makes it easier to strain) and strain out the popcorn. 4 You'll have about 100 grams3.53 oz of cream left – if you end up with, say, 93 grams3.28 oz, top it up with a little more cream to reach 100 grams3.53 oz. 5 Add all the sugar types to the popcorn cream, heat to 40°C (104°F), and make sure all the sugar has dissolved into the mixture. 6 At the same time, melt the chocolate, then combine the cream and chocolate and blend thoroughly to achieve a good emulsion. 7 Once the ganache is at 29°C (84°F), fill the rest of the shells and seal the bonbons – wait until the ganache has set a little before doing so. Notes

Popcorn

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Popcorn

Creamy popcorn ganache and a crunchy popcorn layer – a bit like the movies, just in chocolate form.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Immersion blender · Blender

Components

Popcorn Layer

AW 0.3683

35 grams1.23 oz clarified butter

25 grams0.88 oz cocoa butter

26 grams0.92 oz popcorn

2.5 grams0.088 oz salt

The leftover popcorn is used in the ganache!

Popcorn Ganache

AW 0.7615

200 grams7.05 oz cream (36%)

200 grams7.05 oz white chocolate (36%)

20 grams0.71 oz popcorn

10 grams0.35 oz sorbitol powder

15 grams0.53 oz invert sugar

32 grams1.13 oz glucose syrup (DE40)

Instructions

Popcorn Layer

Start by popping some popcorn! Or if you're like me and prefer store-bought: buy some!

Blend 26 grams0.92 oz of popcorn finely – we only use 4 grams0.141 oz(!!!) in this part.

Melt the butter together with the cocoa butter, then mix in the blended popcorn and the salt.

Ideally pre-crystallize the mixture and pipe a little into each shell – if you don't pre-crystallize, make sure the mixture is at 29°C (84°F) before piping. About 1 gram0.035 oz.

It's a bit fiddly to pipe – you can also just spoon a little into the shells instead.

Let it set!

Popcorn Ganache

Pour 200 grams7.05 oz of cream and add 20 grams0.71 oz of blended popcorn.

Bring to a boil and let it steep for 30 minutes.

Then warm it up again (this makes it easier to strain) and strain out the popcorn.

You'll have about 100 grams3.53 oz of cream left – if you end up with, say, 93 grams3.28 oz, top it up with a little more cream to reach 100 grams3.53 oz.

Add all the sugar types to the popcorn cream, heat to 40°C (104°F), and make sure all the sugar has dissolved into the mixture.

At the same time, melt the chocolate, then combine the cream and chocolate and blend thoroughly to achieve a good emulsion.

Once the ganache is at 29°C (84°F), fill the rest of the shells and seal the bonbons – wait until the ganache has set a little before doing so.

Notes