Doña Lola 100% Iberico Ham is incredible pairing with dark chocolate, salty, light fat and nuts. Thank’s to Javier Conus for this incredible inspiration and product.
- 750 gr Dark chocolate 70%
- 500 gr Cream
- 300 gr Ham fat (liquid)
- 4 gr Salt
- 500 gr Dark chocolate 70%
- 40gr Thin ham slices
Place the chocolate into a medium bowl. Heat the cream with salt in a pan, bring just to a boil. Pour over the chopped chocolate and liquid ham fat, and whisk until smooth. Keep the ganache covered with plastic film like skin.
Place the chopped chocolate in a plastic bowl. Use a microwave in low power position. Mix the chocolate constantly to be sure that is coming melted.
Check the temperature. When the chocolate arrives to 55⁰C-58⁰C Set aside one-third of the melted chocolate in a bowl, in a warm place. Drop on the table the rest of the chocolate and cold down until 28⁰C after this mix all the chocolate together, this mix must to be at 32⁰C.
3- Filled in:
Refill the chocolate mould with melted chocolate, shake a little bit to bring out the small air bubbles and torn to eliminate the extra chocolate. With putty knife eliminate all the extra chocolate from the mould surface. Wait until the chocolate stay strong and stuffed the chocolate holes with the ham ganache.
4- Close the bombones:
Finally cover all with more tempered chocolate and remove all the extra chocolate from the mould surface.
Let the moulds at fresh and dried place during few hours, after this time the chocolate bombon will be easier to remove from the mould.
6- Extra: crispy ham
If you want a extra ham taste, you can try to do the crispy ham slices, just chop some thin slices of ham and cook in the oven on a trail with baking paper, 170⁰C 5 minutes for both sides, be careful when torn the slices because the ham fat will be very hot.