Spiced Praliné Enrobed Bonbons

Spiced Praliné Enrobed Bonbons
Medium
  • Long shelflife
Containing: 3 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

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

Spiced Praliné

Ingredients

  • 6.2 oz
    sugar
  • 1.8 oz
    water
  • 1.1 lb
    roasted whole almonds
  • Q.S.
    Masala spices
  • Q.S.
    Nutmeg powder
  • 0.3 oz
    Callebaut Mycryo

Preparation

  1. Cook the sugar and the water to 100°C (212°F).
  2. Add the almonds and mix well until the sugar sets and re-crystallizes around the almonds.
  3. Continue heating until the sugar has completely caramelized around the almonds.
  4. Add the Mycryo® cocoa butter. It will help to protect the caramel against humidity.
  5. Add the spices and continue mixing.
  6. Then, pour onto a tray lined with a silicone mat and let the preparation cool down to 18-20°C (64-68°F).
  7. 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).
  8. 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)

Hazelnut Praliné Filling

Ingredients

Preparation

  1. 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.
  2. Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
  3. 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.
  4. 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.
  5. 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)

Cutting and Enrobing

Ingredients

  • Q.S.
    Callebaut Single Origin - Madagascar
  • Q.S.
    Mona Lisa® Creative Gold Metallic Powder

Preparation

  1. Once hard enough to be cut, remove the frame using a knife.
  2. 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.
  3. Enrobe using the automatic enrobing machine or by using a dipping fork, and immediately decorate with a compressed air gun.
  4. Let the chocolate crystallize at 18-20°C (64-68°F) and then, brush gold powder on top of the bonbons.

Tools

  • Metal Tray
  • Knife
  • Parchment paper
  • Melting kettle or automatic tempering machine
  • Ruler (s)
  • Brush
  • Compressed air gun
  • Guitar cutter (22.5 mm x 22.5 mm)

Need support with your chocolate confections?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Yes, I need support

Free Tutorials

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

You might also love

Expand Your Menu to Indulge Your Customers and Boost your Sales