Hazelnut Bon-bon

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Hazelnut Gianduja

Van Leer Henna Milk Chocolate                                            200 grams

American Almond Hazelnut Praline                                       130 grams


  1. Temper the Van Leer Henna Milk Chocolate.
  2. Mix in the American Almond Hazelnut Praline and immediately pipe halfway up the chocolate lined molds.


Dark Chocolate Ganache


Van Leer Bel Noir 54%                                                          200 grams

Heavy Cream                                                                          160 grams

Glucose                                                                                   20 grams

Cocoa Nibs                                                                             25 grams


  1. Bring the heavy cream and glucose to a boil.
  2. Pour over the Van Leer Bel Noir 54% dark chocolate. Let this sit for a minute and then stir to emulsify.
  3. Mix in the cocoa nibs.
  4. Allow this ganache to cool to 28 degrees Celsius and then pipe up the sides to fill the remainder of the hollow shell.

Instructions for Assembly

  1. Line the empty shell molds with tempered Bel Noir 54% dark chocolate. Let this set.
  2. Make the Hazelnut Gianduja and pipe this halfway up the sides of the chocolate lined shells. Let this set.
  3. Make the Dark Chocolate ganache, let this cool and pipe the remainder of the way to just under the top of the molds. Let this crystallize overnight.
  4. The next day, cap off the bonbons with tempered Bel Noir 54%, scrape flat and allow this to crystallize in the molds before un-molding the bonbons.