Milk Chocolate Coffee & Hazelnut Crunch Bonbon

Chef Bertrand le Gallic

Prep Time

30 minutes

Category

Chocolate

Create indulgent Callebaut milk chocolate bonbons with a delicious combination of smooth Belgian milk chocolate, aromatic coffee ganache and crunchy hazelnut wafer filling. This professional chocolate bonbon recipe combines the rich, creamy character of Callebaut Milk Chocolate 823 with the crunchy texture and chocolate-hazelnut flavour of Emendatori & Vayra 1905 Rock 'n Rolla.

The result is a beautifully layered milk chocolate praline with a crisp chocolate shell, creamy coffee ganache and an indulgent hazelnut crunch centre. Perfect for professional chocolatiers, pastry chefs, bakeries, cafés, hotels and dessert professionals looking to create elegant handmade chocolate bonbons.

Milk Chocolate Coffee & Hazelnut Crunch Bonbon

Ingredients

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    • 200g Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823

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    • 160g Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823

    • 100g Even Fresh UHT Whipping Cream 35% Fat

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    • 100g Emendatori & Vayra 1905 Rock 'n Rolla Chocolate Hazelnut Variegato with Wafer Crunch 3kg | Ripple Cream

    • Pavoni Polycarbonate mould INNOVATION Praline PC36 | THIS CAN BE REPLACED WITH ANY MOULD OF YOUR CHOICE

    • Mona Lisa Studio Creative Gold Metallic Powder - 25gr

    Directions

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      1. Temper the Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823, melt it to 113°F–122°F (45°C–50°C), cool it down to 81°F–82°F (27°C–28°C), and warm it to a working temperature of 84°F–86°F (29°C–30°C)

      2. Pour it in the Pavoni Mould. Wait for 3-4 minutes

      3. Remove the excess chocolate and put in the fridge.

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      1. Bring the Even Fresh UHT Whipping Cream 35% Fat to a boil.

      2. Pour the hot cream over the Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823.

      3. Add in the coffee paste

      4. Allow to stand for 1 minute, then emulsify until smooth and glossy.

      5. Allow the ganache to cool slightly before filling the chocolate shells

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      1. Pour the tempered Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823 in the Pavoni Mould. Wait for 3-4 minutes

      2. Remove the excess chocolate and put in the fridge for 5-10 mins

      3. Pipe a layer of Emendatori & Vayra 1905 Rock 'n Rolla Chocolate Hazelnut Variegato with Wafer Crunch 3kg | Ripple Cream

      4. Pipe a layer of Coffee ganache

      5. Finally close the Bon bon by pouring the tempered Callebaut Milk Chocolate 33.6% Min Cocoa, n° 823 and removing the excess with a spatula.

      6. Put it in the fridge for 10-15 mins before unmoulding