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Basil White Chocolate & Almond Olive Oil Bon Bons

Saura Kline
Basil White Chocolate & Almond Olive Oil Bon Bons
Servings 20


Basil White Chocolate Ganache

  • 5 oz white chocolate
  • 1 oz glucose
  • 5 oz cream
  • 0.25 oz fresh basil

Almond Olive Oil Ganache

  • 5 oz almond inspiration chocolate
  • 1 oz cream
  • 4 oz olive oil
  • 1 oz glucose
  • 1/8 tsp salt


  • First, make your white chocolate basil ganache. Heat cream, and glucose in a small pot. Put white chocolate in a small bowl and set aside. When the cream starts to boil, remove from heat and pour over white chocolate. Mix until smooth. Pour into a blender and blend with the basil on high until basil is all broken up and mixture has turned green. Pour back into a small bowl and set aside to cool down.
    Next, make the olive oil almond inspiration ganache. Heat cream, olive oil, glucose, and salt in a small pot. Put almond inspiration in a small bowl. Once cream mixture starts to boil, remove from heat and pour over almond. Mix until smooth. Set aside to cool down.
  • You’ll want to color your mold first (if you’re coloring). I used a firm bristle paint brush to speckle the dots of gold. Let this set up.
  • Next, you’ll want to temper your white chocolate shell. Do this by placing some white chocolate in a bowl over a double boiler. Have a digital thermometer ready, and some additional white chocolate in a smaller bowl (this is what you’ll seed the melted white chocolate with). Melt the white chocolate to 115 degrees F, then immediately remove from heat and throw in the smaller bowl of white chocolate. This is the seeding method. You’ll let the white chocolate cool down to 79-81 degrees F, stirring every few minutes. Once it gets to that temp, you’re going to bring it up to 82-84 degrees F. This is your working temperature. Now get a ladle and cover your mold with the tempered white chocolate. Tap it with an offset spatula and invert the mold upside down to remove all the excess white chocolate. You should have a nice shell at this point. Keep an eye on your temp and make sure it stays within 82-84 degrees F, otherwise you may have to start over and re-temper this white chocolate in order to cap your bon bons. Put your mold in the fridge for a few minutes and then you can start piping in your fillings. 
  • Starting with basil, pipe a small amount in each cavity. Put it back in the fridge and let the first filling set up before you pipe the second.
  • Pipe in the second filling, then back in the fridge before you cap.
  • Once fillings are set (30 min -ish in the fridge), you can cap your bon bon. Pour over tempered white chocolate ontop of the ganache and smooth it out with an offset spatula. I have used a transfer sheet to cover the bottom of my bon bons. You can do that by pouring white chocolate over your set fillings, then placing a transfer sheet right above. Using a scraper or an offset spatula, scrape across over each cavity so the transfer sheet is flush with the mold. Let this set up for 4+ hours before removing the bon bons from the mold.
  • Simply tap the bon bons out of their mold. If it is tempered correctly and the filling is set, they will pop right out!