Hazelnut Coffee Bonbon

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Hazelnut Coffee Bonbon Recipe

Hazelnut Coffee Bonbon

For the Hazelnut Praline Crunchy:

Ingredients

  • 46g    Cacao Barry Alunga, 41%
  • 21g    Cacao Barry Excellence, 55%
  • 18g    Cocoa butter
  • 0.7g   Crunched fleur de sel
  • 138g  American Almond® praline paste
  • 83g   American Almond® hazelnut butter
  • 58g   Feuiletine
  • 35g   American Almond® hazelnuts, toasted and chopped

Directions

  1. Melt the chocolates and the cocoa butter at 40ºC.
  2. Combine with fleur de sel, praline paste and hazelnut butter.
  3. Cool down to 24ºC.
  4. Add the Feuilletine and the toasted chopped hazelnuts.
  5. Cast.

For the Coffee Gianduja Ganache:

Ingredients

  • 159g    Heavy cream
  • 33g      Fresh ground coffee
  • 33g      Glucose DE 60
  • 220g    Cacao Barry melted Gianduja
  • 55g      Extra bitter Guayaquil, 64%

Directions

  1. Make an infusion with the hot heavy cream and the ground coffee for 10 minutes, then strain and recalculate the initial weight.
  2. Melt the Gianduja and the extra bitter at 35ºC.
  3. Reheat the infusion at 40ºC and make a ganache.
  4. At 28ºC, pipe the ganache into the bonbon shell.
  5. Let them set in the fridge for 15/20 minutes.

For the Assembly:

Directions

  1. In a 3 cm half sphere mold, spray successively red and white cocoa butter.
  2. Cast with milk chocolate to make a shell for the hazelnut coffee bonbon.
  3. Pipe coffee ganache at 2/3 and let crystalize for 20 minutes in the fridge.
  4. Cast the hazelnut crunch.
  5. Let them crystalize overnight and close with guitar sheet the following day.
  6. Unmold.

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