- 7 oz. (200 g) milk couverture chocolate, 40% cacao, chopped
- 1.75 oz. (50 g) black-colored cocoa butter
- 2/3 cup (160 ml) heavy whipping cream
- 1.5 oz. (40 g) invert sugar
- 1/3 cup (20 g) coffee beans
- 5 tsp (6 g) instant coffee granules
- 14 oz. (400 g) milk couverture chocolate, 40% cacao, chopped
- 4 tbsp (2.25 oz./65 g) butter, diced
- Instant-read thermometer
- Food-grade paintbrush
- 2 silicone half-sphere molds, 1¼ in. (3 cm) diameter
- Immersion blender
- Disposable pastry bag
- Triangular spatula
Making the chocolate shells
Temper the couverture chocolate (see techniques pp. 28–33). Melt the black cocoa butter to 86°F (30°C) in a saucepan over low heat. Using the paintbrush, paint attractive designs inside the molds with the cocoa butter. Let set for several minutes, then pour the tempered chocolate into the molds to make the shells (see technique p. 88). Save the excess chocolate for finishing the bonbons.
Making the cappuccino ganache
In a saucepan, bring the cream to a boil with the invert sugar, coffee beans, and instant coffee granules. Remove from the heat and let infuse for 5 minutes. Strain the cream through a fine-mesh sieve, return it to the saucepan and bring to a boil. Carefully pour the hot cream over the milk couverture chocolate in a heatproof bowl. Whisk to make a smooth ganache. When the ganache cools to 95°F (35°C), add the butter. Process with the immersion blender to ensure all the chocolate has melted and the ganache is smooth. Let it cool to 82°F (28°C), spoon it into the pastry bag, and snip off the tip. Pipe the ganache into the chocolate shells, filling them to within 1/16 in. (1.5 mm) of the top. Let set for 12 hours.
Finishing the bonbons
When the ganache has set, re-temper the chocolate left over from making the shells and pour it over the ganache to seal the bonbons. Using the triangular scraper, remove the excess chocolate. Let set before unmolding.