Confection

Confection, Recipe

Chocolate Hazelnut Truffles

Yield: 3 Dozen Candies Background: Chocolate truffles add that touch of elegance to a New Year’s Eve dinner. Served with the champagne at midnight, these chocolate hazelnut truffles are sure to usher in a sweet New Year. This recipe – a buttery milk chocolate and hazelnut praline center dipped in […]

Confection, Recipe

Hazelnut Truffles

Yield: 45 to 50 Chocolate Bonbons These Belgian-style hazelnut truffles combine creamy milk chocolate and hazelnut praline in the ganache center with coating of intense bittersweet chocolate. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers and chocolatiers […]

Confection, Recipe

Hazelnut Nougatine Slivers

Yield: 50 to 60 Chocolate Bonbons These Belgian-style hazelnut nougatine slivers  combine hazelnut nougatine broken into irregular pieces with a coating of intense bittersweet chocolate. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers and chocolatiers that use […]

Confection, Recipe

Ginger Lime Ganache Bonbons

Yield: 36 Chocolate Bonbons These Belgian-style Ginger Lime Ganache Bonbons combine milk and bittersweet chocolates with lime zest and ginger in the ganache center that is then enrobed in intense bittersweet chocolate. American Almond Cashew Brittle Crunch accents this creamy confection. Visit our Inspiration Lookbook Volume 1 to see this […]

Confection, Recipe

Hazelnut Espresso Bonbons

Yield: 45 to 50 Chocolate Bonbons These Belgian-style Hazelnut Espresso Bonbons combine Hazelnut Praline with espresso powder and creamy milk chocolate and bittersweet chocolates enrobed in intense bittersweet chocolate. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes from some of the finest pastry chefs, bakers […]

Confection, Recipe

Rocher

Yield: Varies depending on the size of the molds used These Rocher are both a candy and a pastry that combine praline paste and roasted granulated hazelnuts in a milk chocolate ganache nestled on an almond sponge. Visit our Inspiration Lookbook Volume 1 to see this and many more recipes […]

Confection, Recipe

Cassata

Taking inspiration from the famous cassata of Sicily, Pastry Chef Biagio Settepani offers these cakes in a miniature form. Use you favorite sponge or butter cake formula and cream filling made from high-quality ricotta to make these appealing gem-like cakes. Visit our Inspiration Lookbook Volume 1 to see this and […]

Confection, Recipe

Pistachio Marzipan Bonbons

Yield: 50 to 55 Chocolate Bonbons Background: These Belgian-style Pistachio Marzipan Bonbons combine Almond Marzipan and Pistachio Paste in the kirsch flavored center that is enrobed with intense bittersweet chocolate. Our Pistachio Brittle Crunch adds a final flourish. Visit our Inspiration Lookbook Volume 1 for more recipes from Pastry Chef […]

Confection, Recipe

Mocha Marzipan Truffles

  Yield:  Approximately 32 truffles Background: The combination of marzipan and dark chocolate is a natural.  The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors.  When spiked with a little espresso coffee, you’ve got a sophisticated candy made from very few ingredients.  And best of all, there is […]

Confection, Recipe

Hazelnut “Buckeye” Candies

Yield: About 2 1/2 dozen candies Background: Here is a recipe for a DIY candy, a rich lump of Love’n Bake® Hazelnut Praline dipped in chocolate and dusted with toasted almonds. There is not much fuss for the professional results and flavor of this grown-up candy. We found our inspiration […]

Confection, Recipe

Crispy Almond Cherry Rochers

Yield: Approximately 2 Dozen Chocolate Candies Background: Have you ever considered making your own chocolates for Valentine’s Day? Here is an appealing recipe that requires no special skills. At the Chocolate Show in New York in December, Pastry Chef Donald Wressell showed a packed crowd how to work with chocolate. […]