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These bonbons are filled with a delicious spiced praliné. The spices are very well-balanced with the sweet milk chocolate praliné.

These bonbons are filled with a delicious spiced praliné. The spices are very well-balanced with the sweet milk chocolate praliné.

Διάρκεια ζωής:: 6 Months
Conservation:: Between 8ºC - 16ºC

Περιέχει: 3 Συστατικά

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Demonstration video<span>Spiced Praliné Enrobed Bonbons</span>

Demonstration videoSpiced Praliné Enrobed Bonbons

175 g

sugar
50 g

water
500 g

roasted whole almonds
Q.S.

Masala spices
Q.S.

Nutmeg powder
8 g

Callebaut Mycryo

Cook the sugar and the water to 100°C (212°F).
Add the almonds and mix well until the sugar sets and re-crystallizes around the almonds.
Continue heating until the sugar has completely caramelized around the almonds.
Add the Mycryo® cocoa butter. It will help to protect the caramel against humidity.
Add the spices and continue mixing.
Then, pour onto a tray lined with a silicone mat and let the preparation cool down to 18-20°C (64-68°F).
Once cooled down, blend into the food processor until obtaining a smooth and slightly grainy praliné and again, let it cool down to 18-20°C (64-68°F).
Scale 200 g (7 oz) to use in the next component.

Tools

Cooktop
Saucepan
Metal Tray
Thermometer
Bowl(s)
Scale
Spoon
Thermomix®or blender
Silicone mat
Spatula(s)

Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block
200 g

Spiced praliné (component 1)
85 g

Callebaut Single Origin - Madagascar
500 g

Callebaut Hazelnut Praline (PRA663)
45 g

Callebaut Cocoa Butter

Mix 200 g (7 oz) of the spiced praliné, the hazelnut praliné, the tempered cocoa butter and the pre-crystallized dark chocolate until obtaining a smooth paste.
Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
Pour pre-crystallized milk chocolate onto the metal tray and spread it out evenly using a scraper to create a thin layer. You could also do it with pre-crystallized dark chocolate.
Place a 17 cm x 17 cm x 8 mm (6.7” x 6.7” x 0.3”) frame on top of the chocolate. Let the chocolate set for a minute and pour the hazelnut praliné filling into the frame.
Let set in the refrigerator at 10-12°C (50-54°F) with a good air flow until the filling is hard enough to be cut.

Tools

Metal Tray
Scraper
Bowl(s)
Mixing bowl (s)
Melting kettle or automatic tempering machine
Damp Towel
Plastic Sheets
17 cm x 17 cm x 8 mm frame
Spatula(s)

Q.S.

Callebaut Single Origin - Madagascar
Q.S.

Mona Lisa® Creative Gold Metallic Powder

Once hard enough to be cut, remove the frame using a knife.
Transfer the filling to the guitar and cut into squares. Cut in the first direction and remove the filling using the guitar tray. Clean well the wires and the base of the guitar. Cut in the opposite direction and then remove the bonbons.
Enrobe using the automatic enrobing machine or by using a dipping fork, and immediately decorate with a compressed air gun.
Let the chocolate crystallize at 18-20°C (64-68°F) and then, brush gold powder on top of the bonbons.