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Shahi Gulaab & Thandai Bon Bons Recipe

Shahi Gulaab & Thandai Bon Bons
How To Make Shahi Gulaab & Thandai Bon BonsThe Leela Gandhinagar

Beautiful and delicious bon bons are easier to make for the festive season!

  • Total Cook Time 45 mins
  • Prep Time 25 mins
  • Cook Time 20 mins
  • Recipe Servings10
  • Medium

Ingredients of Shahi Gulaab & Thandai Bon Bons

  • For Ganache
  • 165 gram Cream
  • 10 gram Rose water
  • 15 gram Butter
  • 20 gram Cocoa butter
  • 190 gms White chocolate
  • 30 gram Thandai
  • For Shells
  • 500 gms White chocolate
  • 150 gms Cocoa butter

How to Make Shahi Gulaab & Thandai Bon Bons

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For Ganache

Heat the cream, rose water, thandai and butter. Pour over white chocolate & cocoa butter.
At 30°C emulsify using a hand blender.

For Shells

Heat cocoa butter in 30 second intervals in the microwave until melted. Pour into 5 small bowls. Add a few drops of oil based food coloring to each bowl until you reach a desired colour.
Paint the colours into the bon bons mould using a small brush. You can add layers of paint for more colour, just allow the first coat to harden before adding the next.
Place 300 grams of chocolate in a heat proof bowl. Transfer to a bain-marie with simmering water or microwave in 30 second intervals. Melt the chocolate to 45C.
Add in the 200 grams of chopped chocolate part - by - part and stir until all the chocolate has melted. Your chocolate is now tempered and ready to use.
Transfer back to the bain-marie to a low simmer or use a heat gun of hair dryer to warm to bring it back to a workable consistency if needed. Workable temp is about 29C-30C.

For the Assembly

Pour tempered chocolate into each mould. Tap the mold until all the air bubbles are out. Give the mould a wipe. Invert over the bowl, let the chocolate drizzle out.
Let the chocolate sit in the mould for a minute, then invert the mould onto a wire rack so that the chocolate coats the upper edge of the mould. Allow the shells to crystallize.
Transfer ganache into a piping bags.
Pipe into each well. Don’t overfill or get ganache on the edges of the mold. You need to seal the bob bons with more White chocolate so the filling can't ooze out.
Allow ganache to crystallize and fill the mould with another layer of chocolate. Tap to get any air bubbles out. Transfer to the fridge.
The chocolate will pull away from the mould once it has set.
Tap it onto the counter and you're done. Beautiful & delicious!
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