Yield: 45 to 50 Chocolate Bonbons
For the Hazelnut Ganache:
- 4 oz American Almond® marzipan
- 0.6 oz Instant coffee powder
- 2 t Cognac or brandy, room temperature
- 10 oz American Almond® praline paste
- 3.5 oz Barry Callebaut® C823 NV milk chocolate callets
- 1 oz Barry Callebaut® 811 NV bittersweet chocolate callets
- 32 oz Barry Callebaut® 811 or 835 NV bittersweet chocolate couverture for enrobing
- Place the American Almond® marzipan in a mixing bowl fitted with the paddle attachment. Combine the instant coffee with the cognac. Stir to dissolve. Add it to marzipan. Mix until well blended. Scrape the bowl as needed.
- Remove from the machine and sprinkle with powdered sugar. Roll between 2 sheets of firm acetate, to a thickness of approximately 1/6 inch. Remove top layer of acetate and set aside.
- Place the American Almond® praline paste in a bowl and set aside.
- Combine the Barry Callebaut® milk and bittersweet chocolate callets and temper them. Stir the tempered chocolate into the praline mixture until well combined.
- Spread the mixture onto the surface of the sheeted marzipan. Cover it with acetate. Roll out to even the surface of the paste. Allow it to crystallize, preferably overnight, at 65°F to 72°
- To ensure easy enrobing, flip over the sheeted marzipan and praline mixture. Remove the acetate and coat the marzipan layer thinly with tempered chocolate or melted cocoa butter.
- Let it sit for 12 to 24 hours then cut the marzipan and praline mixture into desired shapes. Enrobe the cutouts in the tempered Barry Callebaut® bittersweet chocolate. Immediately position pieces cut from plastic drinking straws on top of each bonbon for a decorative element.
- When crystallized, remove the drinking straws.
These delicious Belgian-style chocolates have a long shelf life. However, during the production process, keep in mind that transferring freshly-made fillings to a refrigerator for quick crystallization can be very problematic for preserving freshness. When quick-chilling under refrigeration, condensation forms on the surface of the filling. Once such fillings are dipped in chocolate, they can mold within 14 days in the area where the moisture was trapped.