Combine the heavy cream and the glucose syrup and bring to a boil.
Put the chocolate into a food processor and pour the hot liquid over the chocolate.
Process until completely smooth and homogeneous.
Pour out into a shallow pan lined with a non-stick mat. Cover with plastic wrap.
Allow to cool completely.
Use for piping as desired.
Instructions for Method of Assembly
Using tempered 72% Fine Dark Chocolate Couverture , pour into a polycarbonate chocolate mold that has been pre-sprayed with the desired colors of cocoa butter.
Turn over the chocolate mold to release any excess chocolate that is in the mold. Using a large triangle spatula, scrape the surface of the mold to level off the chocolate. Place in the refrigerator for a few minutes until just set.
Once the ganache is made, allow it to cool until it reaches a temperature of between 26°C-29°C/80°F-85°F. Fill the bonbon cavity with the prepared ganache and allow to set overnight.
Once the ganache is set, top off the bonbon cavity with the tempered 72% Fine Dark Chocolate Couverture and level off with a triangle spatula.
Place the bonbons in the refrigerator for a few minutes to release from the molds, and then turn over the mold to fully release the bonbons.