Chocolate Bonbon With Hazelnut Recipe

Introduction

Chocolate bonbons with hazelnut are a delightful treat that combines rich dark chocolate with the satisfying crunch of roasted hazelnuts. This recipe will guide you through tempering chocolate to create smooth, glossy bonbons that are perfect for gifting or enjoying at home.

Ingredients

• 200 g dark chocolate (e.g., Callebaut Dark Chocolate callets)
• 2 g (1 teaspoon) cocoa butter powder for tempering (optional)
• 15 whole roasted hazelnuts, skin removed

Instructions

1. Step 1: Clean your chocolate mould thoroughly to remove any residue.
2. Step 2: Melt and temper the chocolate using an infrared thermometer. For Callebaut dark chocolate, melt to 45–50°C, then allow it to cool to 34–35°C at room temperature.
3. Step 3: When the chocolate reaches 34–35°C, add 1% cocoa butter powder (2 g for 200 g chocolate) and stir well to incorporate.
4. Step 4: Pipe the tempered chocolate into the mould cavities and place one roasted hazelnut into each cavity.
5. Step 5: Gently tap the mould on the counter to release any air bubbles, then smooth the tops with an offset spatula.
6. Step 6: Let the chocolate set. You can leave it at room temperature for 30–60 minutes, chill in the fridge for 15–30 minutes, or freeze for 5–10 minutes. Once set, carefully remove the bonbons from the mould, using gloves if desired.

Tips & Variations

• Using cocoa butter powder helps maintain a good temper and shine but is optional if you achieve stable tempering otherwise.
• If you prefer a more precise ratio, use 150 g chocolate with 1.5 g cocoa butter powder, but 200 g with 2 g is easier to measure and works well.
• Try different fillings like almonds or pistachios for a variation on the hazelnut.

Storage

Store the bonbons in a cool, dry place away from strong odors for up to two weeks. For longer storage, keep them in an airtight container in the refrigerator, bringing them to room temperature before serving to enjoy their best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to temper the chocolate?

Tempering chocolate ensures a glossy finish and a firm snap once set. While not strictly necessary, untempered chocolate may appear dull and have a softer texture.

Can I skip the cocoa butter powder?

Yes, cocoa butter powder is optional. It helps with tempering and shine but you can temper chocolate successfully without it if you follow the temperature guidelines carefully.

Chocolate Bonbon With Hazelnut Recipe

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This Chocolate Bonbon with Hazelnut recipe is a delightful treat combining rich tempered dark chocolate with whole roasted hazelnuts. Perfectly crafted using precise tempering techniques and a smooth, glossy finish, these bonbons offer a crispy shell with a crunchy nut center, ideal for gifting or indulgent snacking.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 15 bonbons 1x
• Category: Dessert
• Method: Tempering
• Cuisine: French
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Base

• 200 g Dark chocolate (e.g., Callebaut Dark Chocolate callets)
• 2 g (1 teaspoon) Cocoa butter powder (optional, for tempering)

Filling

• 15 pieces Whole roasted hazelnuts, without skin

Instructions

1. Clean the mould: Thoroughly clean your chocolate mould to remove any residue, ensuring a smooth and shiny finish on your bonbons.
2. Melt and temper the chocolate: Melt the dark chocolate to 45-50°C using gentle heat. Then allow it to cool to 34-35°C at room temperature. Use an infrared thermometer for precise temperature monitoring during this tempering process.
3. Add cocoa butter powder: Once the chocolate reaches 34-35°C, stir in 2 g (1 teaspoon) of cocoa butter powder (such as Callebaut Mycryo) to stabilize the temper and improve texture. Mix thoroughly to combine.
4. Pipe chocolate into moulds: Using a piping bag, fill each cavity of the Silikomart Choco Flame mould with tempered chocolate. Carefully place one roasted hazelnut into each filled mould cavity.
5. Remove air bubbles: Gently tap the mould on the kitchen counter several times to release any trapped air bubbles for a flawless surface.
6. Smooth the tops: Use an offset spatula to evenly smooth the surface of the chocolate in the mould, ensuring uniform thickness and a neat finish.
7. Set the bonbons: Allow the chocolate to set at room temperature for 30-60 minutes, or refrigerate for 15-30 minutes, or freeze for 5-10 minutes. Properly tempered chocolate will release easily from the mould.
8. Unmould carefully: Using gloves to avoid fingerprints or melting, carefully remove the bonbons from the mould for a professional presentation.

Notes

• The recipe uses 2 g of cocoa butter powder for ease of measurement, but for precise tempering with this mould, 150 g chocolate and 1.5 g cocoa butter is ideal.
• Tempering chocolate is crucial for a glossy finish and a satisfying snap; use a reliable thermometer to achieve precise temperatures.
• Use gloves when unmoulding to prevent fingerprints and melting from hand warmth.
• Adjust setting times based on your environment; colder ambient temperatures will quicken the setting process.

Keywords: Chocolate bonbon, hazelnut chocolate, tempered chocolate, dark chocolate bonbon, handmade chocolate, chocolate candy