Hazelnut Bonbon

Print Recipe

Hazelnut Coffee Bonbon

Created by The French Pastry School

The French Pastry School

Yield: 99 Hazelnut Bonbons

For the Hazelnut Marzipan:


  • 85g         Water
  • 150g       Granulated sugar
  • 1 pinch   Sea salt
  • 335g       American Almond® hazelnuts, roasted
  • 175g        Dark chocolate couverture, 64%, tempered, for spreading


  1. Bring water, sugar, and sea salt to a boil in a saucepan.
  2. Grind the hazelnuts in a high-powered food processor for 30 seconds.
  3. Add the warm syrup to the nuts. Grind for approximately 3 to 5 minutes until the mixture reaches 85°C/ 185°F.
  4. Allow the marzipan to cool and roll it onto a silicon mat between four ¼” thick bars to create a 11” x 9” rectangle.
  5. Spread a thin layer of the tempered dark chocolate onto the marzipan using an offset spatula.
  6. Flip over onto another silicone mat and place four ½” thick bars around the marzipan to create a new frame.

For the Hazelnut Ganache:


  • 195g      Dark chocolate couverture, 64%
  • 185g      Heavy cream, 35%
  • 15g         Trimoline or honey
  • 80g        American Almond® hazelnut praline paste, 50%
  • 20g        Butter, unsalted, 82% fat, softened
  • 1000g   Dark chocolate couverture, 64%, tempered (for dipping)


  1. In a microwave, melt 195g of the dark chocolate half way in a bowl.
  2. Bring the cream to a simmer in a saucepan and pour over the chocolate.
  3. Emulsify with a whisk.
  4. Add the trimoline, praline paste, soft butter and emulsify with a hand blender.  
  5. Pour the mixture over the marzipan and allow to set in a cool room at 17°C/60°F for 24 hours. 

For the Assembly:


  1. Cut into 1″ squares using a confectionary guitar.
  2. Dip the bonbon in tempered dark chocolate.
  3. Decorate as desired.

Recipe courtesy of American Almond® – www.americanalmond.com