Lako

Makes : 49

Timeless Classics

The cacao nibs and the pailleté feuilletine give a crunchy texture which balances well with the smoothness of the milk chocolate.

The cacao nibs and the pailleté feuilletine give a crunchy texture which balances well with the smoothness of the milk chocolate.

rok trajanja:: 6 Months
Conservation:: 16ºC

Containing: 1 Component

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Demonstration video<span>Hazelnut & Milk Chocolate Enrobed Bonbons</span>

Demonstration videoHazelnut & Milk Chocolate Enrobed Bonbons

320 g

Callebaut Milk Chocolate - 823 - 5kg Block
15 g

Callebaut Cocoa - Cocoa Nibs - 800g Bag
Q.S.

Callebaut White Chocolate - W2 - 5kg Block
Q.S.

Callebaut Dark Chocolate - 811 - 5kg Block
500 g

Callebaut Hazelnut Paste PNP
120 g

callebaut pailleté feuilletine

Using a soft cloth, wet the metal tray with water and attach a guitar sheet on top of it.
Remove the air bubbles with a cloth.
Pour a thin layer of pre-crystallized dark chocolate, this will be the top layer of the bonbons, and immediately place an 8 mm (0.31”) frame on top of the chocolate layer.
Mix the hazelnut praliné, milk chocolate, pailleté Feuilletine and roasted cocoa nibs together. Then, pour the preparation into the frame and spread it evenly.
Tap the tray on the table to make sure that the filling is evenly spread out and place in the refrigerator until solid enough to be cut, for about 15-20 minutes.
Take out of the refrigerator and leave the slab at 16-18°C (61-64°F) for 15-20 minutes in order to avoid a thermic shock.
Pour pre-crystallized dark chocolate on top of the praliné. This bottom layer is import-ant to avoid the filling to stick to the dipping fork or enrobing belt.
Let set at 18-20°C (64-68°F) until the chocolate is solid enough.
Once solid enough, remove the 8 mm (0.31”) frame by cutting the edges using a sharp knife and gently remove the plastic sheet.
Prepare a paper cone filled with pre-crystallized dark chocolate to decorate the slab.
Pour white chocolate on top of the slab and spread it evenly with a palette knife.
Decorate the top of the white chocolate layer with thin dark chocolate lines and using a knife, draw lines in two directions to create a millefeuille effect.
Let set at 16-18°C (61-64°F) until solid enough to be cut.
Using a guitar cutter, cut the slab in one direction. Remove and clean the wires. Then, cut in the opposite direction to obtain squares of 22.5 mm x 22.5 mm (0.89”x0.89”).
Using a dipping fork, dip every single bonbon into the pre-crystallized dark chocolate until the edge of the praliné, and slowly place them on a metal tray lined with parchment paper. For bigger production, chocolatiers will usually use an enrobing belt.
Store the finished products at 16-18°C (61-64°F).