Recipe Sweetened Garlic Bonbons
Hello!
Fans of chocolate and bonbons simply have to try this recipe.
It might sound odd, but it's fantastic.
Give it a try and let us know what you think. :)
Method
Finely dice the cloves of garlic.
Place in a saucepan at low heat along with the sugar and water.
Mix and leave for 6 minutes until the garlic is tender and you are left with a colourless syrup. Remove from the heat.
During this time, do not stir the mixture so the sugar can solidify and crystallise.
Meanwhile, place the couverture chocolate in a glass bowl and put this bowl into the microwave for 30 seconds. Remove and stir well. If it is still solid, put it in the microwave for another 30 seconds, remove and stir until melted.
Pour into the bonbon moulds (fill up to ¾) and add 1 whole walnut to each along with sweetened garlic (on the tip of a teaspoon) and a little syrup (from step 2).
Cover with a little more melted couverture chocolate until the bonbon mould is completely full. Remove the excess with a spatula and leave to cool.
FINISHING THE DISH:
5. Once cold and removed from their moulds, place the bonbons in a sweet box and on a small breakfast tray, accompanied by a small amount of whipped cream and chocolate shavings at the side.
CHEF'S TIPS:
- The bonbons must be cold in order to be correctly removed from their moulds. The bonbon mould can be put in the fridge, covered with cling film, so they harden first.
- When sweetening the garlic on a low heat along with the sugar, a fine, sweet and flavoursome garlic syrup is achieved. It has hints of garlic but lacks the powerful flavour we seek in savoury dishes.
- The bonbons can be filled with a variety of nuts, almonds or cereals.
- White couverture chocolate can be used instead of dark, but the contrast is better with dark. Try both to see which one you prefer.
- Try mixing with different flavours such as grated lime, ginger... You'll be amazed with the results.
- Melt the couverture chocolate in the microwave in two steps to avoid it burning.