Cinnamon Praline Bonbon

Chef Bertrand Le Gallic

Servings

15-20 pcs

Prep Time

30 minutes

Cook Time

30 minutes

Cuisine

Global

Category

Chocolate

This Cinnamon Praline Bonbon is a refined Ramadan chocolate recipe, blending warm aromatic cinnamon with silky Callebaut 823 milk chocolate and rich nutty Almond praliné. A gently infused cinnamon cream forms the base of a smooth ganache, balanced with professional sweeteners like Soc Chef's sorbitol, glucose, and dextrose for perfect texture and stability. Enhanced with Callebaut cocoa butter and Callebaut Almond Praline Paste, the filling delivers a glossy finish and melt-in-the-mouth indulgence.

Encased in milk chocolate shells and sealed with a Ramadan chocolate transfer sheet, these bonbons are ideal for Iftar dessert tables, festive chocolate boxes, and Eid gifting. Elegant, aromatic, and expertly crafted, this recipe is perfect for chocolatiers and pastry chefs creating luxury Ramadan chocolates with a modern Middle Eastern touch.

Cinnamon Praline Bonbon

Ingredients

    blank

    • 85 g Even Fresh UHT Whipping Cream 35% Fat

    • 6 g Cinnamon powder

    • 5 g Soc chef Sorbitol Powder

    • 5 g Soc Chef Liquid Glucose Syrup

    • 5 g Soc chef Dextrose Powder

    • 10 g Callebaut Cocoa Butter Callets

    • 25 g Callebaut Almond Praline Paste

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

    blank

    Directions

      blank

      1. Heat the Even Fresh UHT Whipping Cream 35% Fat with the cinnamon powder.

      2. Cover and allow to infuse for 20 minutes.

      3. Add the Soc Chef sorbitol, glucose, and dextrose.

      4. Heat gently to 80–85°C, stirring until fully dissolved.

      5. Place the milk chocolate,cocoa butter, and Prama praline in a bowl.

      6. Pour the hot cream over the chocolate mixture in three additions, mixing well each time.

      7. Emulsify using a hand blender, avoiding air incorporation, until smooth and glossy.

      8. Allow the ganache to cool to 30–32°C.

      9. Pipe into the milk chocolate shells

      10. Leave to crystallize for 12–24 hours at 16–18°C in a low-humidity environment.

      11. The next day close the shells with a Ramadan chocolate transfer sheet.