Nevado beer bon bons (EN)

Ez a recept angol nyelven elérhető!
By: Jorge Llanderal
Fino de aroma master chocolatier


  • 100g Fresh cream
  • 100g Blond beer with high alcohol content
  • 40g Glucose
  • 400g Nevado White Chocolate
  • 32g Sorbitol (Sugar substitute)


  • In a sauce pot, combine the cream, beer, the glucose and the sorbitol and bring to a boil. Stir periodically and continue to cook till the temperature reaches 30°C.
  • Incorporate the melted Nevado White Chocolate to the mixture. Emulsify well.
  • Cover the ganache with a plastic sheet and set aside until it cools down.
  • Pipe in the prepared ganache that must be less than 27°C into the cavities of the prepared confection molds, these can be made with Nevado White Chocolate or Misterio 58% Dark Chocolate. Allow the ganache to set, before capping the confection bottoms.
  • Once your confections are completed, unmold, and store in an airtight container.