Spiced Praliné Enrobed Bonbons

These bonbons are filled with a delicious spiced praliné. The spices are very well-balanced with the sweet milk chocolate praliné.


Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center

Spiced Praliné

Ingredients Preparation
  • 175g
  • 50g
  • 500g
    roasted whole almonds
  • As needed
  • As needed
  1. Cook the sugar and the water to 100°C (212°F).
  2. Add the almonds and mix well until the sugar sets and re-crystallizes around the almonds.
  3. Continue heating until the sugar has completely caramelized around the almonds.
  4. Add the Mycryo® cocoa butter. It will help to protect the caramel against humidity.
  5. Add the spices and continue mixing.
  6. Then, pour onto a tray lined with a silicone mat and let the preparation cool down to 18-20°C (64-68°F).
  7. Once cooled down, blend into the food processor until obtaining a smooth and slightly grainy praliné and again, let it cool down to 18-20°C (64-68°F).
  8. Scale 200 g (7 oz) to use in the next component.

Hazelnut Praliné Filling

Ingredients Preparation
  • 200g
  1. Mix 200 g (7 oz) of the spiced praliné, the hazelnut praliné, the tempered cocoa butter and the pre-crystallized dark chocolate until obtaining a smooth paste.
  2. Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
  3. Pour pre-crystallized milk chocolate onto the metal tray and spread it out evenly using a scraper to create a thin layer. You could also do it with pre-crystallized dark chocolate.
  4. Place a 17 cm x 17 cm x 8 mm (6.7” x 6.7” x 0.3”) frame on top of the chocolate. Let the chocolate set for a minute and pour the hazelnut praliné filling into the frame.
  5. Let set in the refrigerator at 10-12°C (50-54°F) with a good air flow until the filling is hard enough to be cut.

Cutting and Enrobing

Ingredients Preparation
  • As needed
  1. Once hard enough to be cut, remove the frame using a knife.
  2. Transfer the filling to the guitar and cut into squares. Cut in the first direction and remove the filling using the guitar tray. Clean well the wires and the base of the guitar. Cut in the opposite direction and then remove the bonbons.
  3. Enrobe using the automatic enrobing machine or by using a dipping fork, and immediately decorate with a compressed air gun.
  4. Let the chocolate crystallize at 18-20°C (64-68°F) and then, brush gold powder on top of the bonbons.

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