Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

Ingredients

• 2 ounces butter room temperature
• 0.3 teaspoon cayenne pepper 
• 0.3 ounce citric acid 
• 10 ounces cup heavy whipping cream 
• 12 ounces chocolate dark chopped
• 30 servings chocolate dark melted for sealing
• 1 ounce glucose 
• 2 ounces glucose 
• 20 ounces juice of lemon 
• 0.5 ounce pectin 
• 30  chocolate shells 
• 23 ounces sugar 

Equipment

• sauce pan
• pastry bag

Directions

1. In a medium saucepan, bring the cream, glucose, and cayenne to a boil.
2. Pour over the dark chocolate. Stir until emulsified.
3. Add the butter. Allow to cool to 80 degrees F.
4. Place in a pastry bag.
5. Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
6. Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
7. Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil.
8. Add the sugar and pectin mixture.
9. Add the glucose. Boil to 225 degrees F.
10. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.