Orange Creamsicle Bon Bons Recipe

Step into spring with Neuman’s Kitchens Orange Creamsicle Bon Bons! Perfect for hosting large parties or even making and freezing for later.

Yields: 100 servings

Ingredients

1. 1lb Dulcey Chocolate
2. 1lb White Chocolate
3. 16oz Heavy Cream- Scalded
4. 1 per each pc Orange Zest
5. 1lb 8oz Orange Curd
6. 2lb White Pate Glace- Melted
7. 1 per ea pc White Cocoa Butter Spray
8. 100 ea Micro Mint
9. Silicone Cube Molds

Taking you behind the scenes in the @neumanskitchen pastry station ????? stay tuned in for the recipe for our #bonbons next week!

A post shared by Neuman’s Kitchen (@neumanskitchen) on Mar 22, 2017 at 9:09am PDT

Instructions:

• Make ganache using first 5 ingredients
• Fill cube molds 2/3rds full (see video)
• Pipe curd in center of the ganache
• Top set bonbon with melted white pate glace, let freeze
• Pop out of molds and spray evenly with white cocoa butter spray
• Garnish micro mint & dollap of orange curd
• Serve chilled (if frozen defrost in fridge for several hours)