Holi 2022: Check out this easy recipe to make Shahi Gulaab and Thandai Bon Bons

Holi is just around the corner and if you want to pamper your tastebuds and get into the festive spirit, then here’s a super quick recipe for you to make delicious Shahi Gulaab and Thandai Bon Bons, as shared by Pastry Chef Sumeet.

SERVINGS :130nos 5gms each

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​​Ingredients:​

For Ganache

165 GMS- Cream
10 GMS- Rose water
15 GMS- Butter
20 GMS- Cocoa butter
190 GMS- White chocolate
30 GMS- Thandai

Directions:

Heat the cream, rose water, thandai and butter. 

Pour over white chocolate & cocoa butter

At 30°C emulsify using a hand blender

For shells

500 GMS- White chocolate
150GMS- Cocoa butter

Heat cocoa butter in 30 second intervals in the microwave until melted. Pour into 5 small bowls. Add a few drops of oil-based food coloring to each bowl until you reach a desired colour. 

Paint the colours into the bon bons mould using a small brush. You can add layers of paint for more colour, just allow the first coat to harden before adding the next. 

Place 300 grams of chocolate in a heat proof bowl. Transfer to a bain-marie with simmering water or microwave in 30 second intervals. Melt the chocolate to 45C.

Add in the 200 grams of chopped chocolate part - by - part and stir until all the chocolate has melted. Your chocolate is now tempered and ready to use. 

Transfer back to the bain-marie to a low simmer or use a heat gun of hair dryer to warm to bring it back to a workable consistency if needed. Workable temp is about 29C-30C.

For the Assembly:

Pour tempered chocolate into each mould. Tap the mold until all the air bubbles are out. Give the mould a wipe. Invert over the bowl, let the chocolate drizzle out.

Let the chocolate sit in the mould for a minute, then invert the mould onto a wire rack so that the chocolate coats the upper edge of the mould. Allow the shells to crystallize.

Transfer ganache into a piping bag.

Pipe into each well. Don’t overfill or get ganache on the edges of the mould. You need to seal the bon bons with more white chocolate so the filling can't ooze out.

Allow ganache to crystallize and fill the mould with another layer of chocolate. Tap to get any air bubbles out. Transfer to the fridge.

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The chocolate will pull away from the mould once it has set.

Tap it onto the counter and you're done. Beautiful & delicious!