Bonbons with Three Ganaches

Chocolate shell

Melt the chocolate 99% (100 g), cool it to 31–32 °C, and spread it in bonbon molds. Turn the molds over to remove excess chocolate, then chill the shells for 10 minutes.

Fruit ganache

Heat the cream 35% fat (5 g) with the mango (10 g), pour it over the sugar-free white chocolate (30 g), and blend. Stir in the butter (5 g) and camembert (20 g), then cool the ganache until firm but pipeable.

Nut ganache

Heat the cream 35% fat (5 g) with the pistachios (10 g), combine it with the sugar-free milk chocolate (30 g), and blend. Add the butter (5 g) and camembert (20 g), stir, and cool.

Blue cheese ganache

Warm the cream 35% fat (5 g), combine it with the chocolate 99% (30 g), and add the butter (5 g). Add the dor blue cheese (20 g), blend until smooth, and cool.

Transfer the three ganaches to separate piping bags and fill the chocolate shells in small portions. Chill the bonbons for 1–2 hours, then seal them with the remaining chocolate.