Chocolate Bonbon With Hazelnut Recipe
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.
- 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
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
- Clean the mould: Thoroughly clean your chocolate mould to remove any residue, ensuring a smooth and shiny finish on your bonbons.
- 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.
- 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.
- 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.
- Remove air bubbles: Gently tap the mould on the kitchen counter several times to release any trapped air bubbles for a flawless surface.
- 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.
- 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.
- 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
Find it online: https://topreci.com/chocolate-bonbon-with-hazelnut-recipe/
