Extremely good Tiramisu bonbons, with mascarpone filling and a coffee ganache

These extremely good Tiramisu bonbons are filled with a mascarpone filling and a coffee ganache. Mascarpone and coffee are the perfect match. In the video, i teach you also 5 different bonbon designs. They are an explosion of good taste. Can´t imagine that it can taste better. The mascarpone filling has a shelf-life, of 10 days in the fridge. If you want a longer shelf life add more sugar. But that will spoil the fantastic taste. Have fun. #callebaut #callebautnordic Tiramisu bonbons with 2 fillings (Yield 90 bonbons Ø 34 mm) Mascarpone cream 60 gr cream 35-38% fat, 25 250 gr mascarpone, 60 gr glucose, 30 gr salted butter, 1 vanilla pod, 300 gr white chocolate W2 Callebaut or another good quality chocolate. Warm all ingredients except the chocolate. Warm to 80-85°Celsius (176-190 Fahrenheit). Pour onto the chocolate. Combine. Blend until smooth. Cool to 28-29°C in a piping bag. Coffee ganache 200 gr cream 35-38%, 25 gr coffee beans, 40 gr glucose syrup, 40 gr butter, 125 gr dark chocolate (Madagascar 67%) Boil cream with coffee beans. Let infuse for about 10 min. Meanwhile, add glucose and butter to another pot. Siv the hot cream onto the mixture, mix, then blend to emulsify. Cool to 28-29°C in a piping bag. Links to stuff! Martellato mold: White chocolate: Dark chocolate: Cocoa butter clear: Brown cocoa butter: 00:00 Introduction 02:09 Spraying with clear cocoa butter 03:35 Spraying with brown cocoa butter 04:42 Design with toothbrush 05:20 Mascarpone filling 06:27 Coffee ganache 07:16 Making the shells 07:55 Filling the shells