Place the cream in a glass bowl and heat until just boiling in the microwave.
Infuse the 10 cardamom seeds and the tablespoon of pineapple essence for 7 minutes.
Strain and reheat for 1 minute in the microwave, then gradually add the white chocolate while gently stirring, applying drops of food coloring until a deep lemon yellow tone appears. Mix well to ensure there are no lumps of chocolate separated from the cream; the ingredients should be well incorporated, with a pleasant citrus aroma and a shiny, velvety tone; the cream should resemble a mousse.
Let rest for 24 hours in the refrigerator in an airtight container to prevent it from acquiring other aromas.
For the bitter chocolate bonbons, you can temper the chopped chocolate using the technique that works best for you.
When the chocolate is at the right temperature, pour it into the molds, tap them against the countertop to release any air bubbles, and then pour the chocolate content from the mold back into the bowl. To remove 90% of the content, place the mold upside down on parchment paper and refrigerate for 20 minutes or more to solidify.
Remove the mold with the chocolate shells, previously warming the cardamom and pineapple ganache for 20 seconds in the microwave, and place it in a disposable piping bag to fill each shell to 90%. Cover with the remaining chocolate.
Refrigerate for 1/2 hour.
Remove and unmold by giving a light tap against the countertop.
Place them in yellow cupcake liners and serve.
Enjoy these exquisite chocolates!!!!!!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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