Two-Layer Bonbons
Ingredients
| 300 g | white chocolate (bottom layer) | |
| 1 | lemon juice (bottom layer) | |
| — | lemon zest (bottom layer) | |
| 1 tbsp | 15 ml | butter (bottom layer) |
| 1/4 cup | 60 ml | cream 36% (bottom layer) |
| 350 ml | cherry juice (jelly) | |
| 5 tbsp | 75 ml | sugar (jelly) |
| 2 tbsp | 30 ml | pectin (or any home-jam setting powder — most are 90% pectin) (jelly) |
| 250 g | milk chocolate (peanut layer) | |
| 1/4 cup | 60 ml | cream 36% (peanut layer) |
| 3 large tbsp | peanut butter (peanut layer) | |
| 250 ml | cream 36% (cream layer) | |
| 4 tbsp | 60 ml | sugar (cream layer) |
| 1 large tbsp | gelatin (cream layer) | |
| — | vanilla (cream layer) |
Instructions
Light, bottom layer: Heat all ingredients in the bowl until the chocolate melts and the whole mixture is a smooth mass. Pour into a mould, let it cool in the refrigerator.
Jelly: Boil all ingredients in a pot while stirring. The jelly should be poured over the fully set chocolate mass and cooled in the refrigerator and even in the freezer — it is easier to cut into cubes.
Lower weight (peanut layer): Dissolve the chocolate with the cream in a pot. Add the peanut butter, stir well, pour into the pan.
Light weight (cream layer): Lightly whip 200 ml of the cream with the sugar and vanilla. Dissolve the gelatin in 50 ml cream, heating the two ingredients at a very low temperature. Remove from the heat, stir a spoonful of whipped cream into the gelatin, then pour the whole thing into the cream while stirring. The sour cream should not be very firm, but rather halfway to fully whipped. Pour the whole amount over the peanut butter and chocolate mass, place in the freezer for one hour, cut into pieces.
Chill in the cold, straight from the freezer, dip the chocolates using a fork into melted chocolate. The chocolate will set quickly.
I always add a tablespoon of vegetable fat (Planty) to the melted chocolate so that the couverture is smoother and softer.