The pairing of maple with 72% Santé chocolate in this classic ganache bonbon delivers traditional texture and flavors while reducing refined sugar.
218g heavy cream
65g maple syrup
170g Guittard Santé 72% Cacao made with Coconut Sugar
20g unsalted butter
7g vanilla extract
In a saucepan, bring cream and maple syrup to a simmer. Pour over chocolate and allow to stand for 1 minute.
Stir to combine. At 100°F (38°C), add butter and vanilla and emulsify with an immersion blender.
Pipe into pre-molded shells at 90°F (32°C).
https://www.guittard.com/in-the-kitchen/recipe-print/maple-ganache-bonbon