Sorghum & Spice Bonbons

Ingredients:

• 1000 grams milk chocolate
• 500 grams heavy cream
• 100 grams sorghum
• 1 Tablespoon ground cinnamon
• ½ Tablespoon ground allspice
• ¼ Tablespoon ground cloves

To make:
Heat cream with sorghum and spices to just before boiling. Pour hot cream over the chocolate and let sit for 30 seconds. Transfer to a food processor with a blade and process for about 30-60 seconds, or until smooth. Pour into prepared chocolate molds. Allow to set firm before capping the chocolate molds.

I know it sounds weird, but that’s how they’re made: poured into chocolate-lined molds. The ganache isn’t firm enough to stand on its own.

– Maggie Davidson, Pastry Chef