Hazelnut Coffee Bonbon

For the Hazelnut Praline Crunchy

Ingredients Preparation
  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 Preparation
  • 159g
    heavy cream
  • 33g
    fresh ground coffee
  • 33g
    glucose DE 60
  • 220g
    Cacao Barry melted Gianduja
  • 55g
    Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)
  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

  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.

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