125 grams heavy cream
25 grams glucose syrup
30 grams Thai basil
20 grams lemon zest
275 grams Cacao Barry Blanc Satin white chocolate
180 grams Arbequina olive oil
Yellow cocoa butter
Green cocoa butter
Cacao Barry Blanc Satin white chocolate
For the Olive Oil-White Chocolate Ganache:
Heat the cream and glucose together in a small pot. When the mixture bubbles, remove from the heat and add the Thai basil and lemon zest. Steep off the heat for 10 minutes and strain. Bring the strained cream mixture to the boil and mix in the white until melted. Remove the mixture from the heat and cool to 45ºC. Mix in the olive oil to emulsify.
To Assemble and Serve:
Use the yellow and green cocoa butter to decorate the chocolate molds as desired. Temper the white chocolate and fill molds to create bonbon shells. When set, pipe the Olive Oil-White Chocolate Ganache into the prepared molds. Allow the ganache to crystallize and cap with remaining white chocolate.