Nutty Chef Hat Molded Bonbons

The irresistible combination of milk chocolate and hazelnuts is the star in this 3-D molded bonbon.

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Spraying
  2. Double moulding

Spraying

Ingredients Preparation
  • As needed
    IBC red cocoa butter
  • As needed
    IBC Gold Creative Powder
  1. Add melted red cocoa butter and gold powder into a preparation made of 50% of cocoa butter and 50% of dark chocolate and mix well using an immersion blender.
  2. Transfer into a piping bag and pre-crystallize the preparation to 30-31°C (86-88°F) on the marble.
  3. Once at 30-31°C (86-88°F), transfer into a spray gun and immediately spray onto the mold in both directions to make sure that the preparation is evenly spread.
  4. When spraying, always keep the same distance and angle between the mold and the spray gun.Immediately place the mold upside down on a paper towel and clean well.
  5. Repeat the same procedure with a second mold and let the molds set at 18-20°C (64-68F°)

Double moulding

  1. Use a large spoon to fill the mold with pre-crystallized milk chocolate and make sure the mold is completely filled.
  2. Tap the mold on the table to remove the air bubbles.
  3. Immediately turn the mold upside down over your melting kettle and using the handle of the palette knife, tap the side of the mold to remove the excess chocolate.
  4. Clean the mold well with the palette knife.
  5. Place the mold upside down onto a metal tray lined with parchment paper for a few minutes until the chocolate starts to set.
  6. Turn the mold over and remove the excess chocolate using a scraper.
  7. Repeat the same procedure with the second mold.
  8. Pour pre-crystallized gianduja into the mold and spread it out evenly using a palette knife. Make sure that all the cavities are evenly filled.
  9. Hold the mold horizontally and the scraper at a 45° angle to scrape the excess gianduja. The cavities will remain slightly overfilled, which will help sticking the two halves of the bonbon together and prevent air bubbles from appearing.
  10. Repeat the same procedure for the second mold.
  11. Close the two molds together and use clips to maintain them together.
  12. Place the molds, standing on their edge, into the fridge at 10-12°C (50-54°F) with a good air flow until the chocolate has contracted.
  13. It is important to immediately place the molds in the fridge because the thickness of the gianduja layer in the mold will have an impact on the cooling procedure: the thicker the layer, the quicker the cooling.
  14. If the cooling is too slow, the gianduja will turn gray. When crystallizing, the gianduja creates warmth that has to be stopped within an acceptable time.
  15. Remove from the fridge and check whether any condensation has occured. In case of condensation, let the molds get back to 18-20°C (64-68°F) before unmolding.
  16. Remove the clips, gently tap the molds on the table and unmold.

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