Bergamot and lemongrass bonbon based on vegan milk chocolate

AW: 0.83
EXPIRY TIME: 3-4 weeks as long as the storage temperature is 16-18C
Bergamot and Lemongrass ganache
Total weight: 404 gr

Ingredients list
99 gr bergamot puree
5 gr lemongrass spice
150 gr vegan chocolate Amatica 46%
30 gr sorbitol
66 gr cocoa butter
24 gr grape sugar
30 gr vegan plant-based butter

Method

First weight all the ingredients.
Then take two bowls. In one put bergamot puree and grape sugar. Warm it to 35-40 C and add sorbitol. Stir to dissolve. We do this as the temperature of liquid to which we add sorbitol should not be higher than 50 C as sorbitol will turn into lumps. Add bergamot puree lemongrass spice. Look for the spice in the form of very fine powder, so that its particles won't be felt while having a bite.
To another bowl add milk chocolate and cocoa butter. Melt it to 40 C. Be attentive. Do not overheat it!
Add bergamot puree with sugars and spice to melted chocolate and cocoa butter. Use a hand stand blender to emulsify. When the temperature of ganache falls down to 33 C, add plant-based butter. Blend again.
Pipe into the shells when the ganache temperature reaches 28-29 C. Leave to set at the temperature of 16-18C for 12 hours at least.
Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness
Grape Sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Vegan butter
Find the one with the maximum fat content with neutral in flavor. I use Flower Farm brand. Butter helps to soften the ganache texture.
Instruments list
Mould Chocolate World CW 1926
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Hoze
Paper towels
Coloured cocoa butter:
PCB Creations Black color
Roxy and Rich Acquamarine
Roxy and Rich Blue Pearl

You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.