Coffee Hazelnut Ganache Halloween Bonbon

Chef Bertrand le Gallic
Prep Time

30 minutes

Cook Time

20 minutes

Category

Dessert

These Callebaut Coffee Hazelnut Ganache Bonbons pair a crisp tempered milk chocolate shell with a silky, coffee-infused hazelnut praline ganache. Rich, nutty and gently roasted, they are an elegant filled chocolate for gift boxes, chocolate counters and seasonal assortments, including Halloween and autumn collections.

Created by Chef Bertrand Le Gallic, this professional confectionery recipe uses Callebaut Milk Chocolate 40.70% Power 41 for the shells and a blend of Callebaut Power 41 and Callebaut Dark Chocolate 54.5% n° 811 for the ganache. Whipping cream is infused with crushed roasted coffee beans, then emulsified with the chocolates, hazelnut praline paste and butter into a smooth, glossy filling that is piped into the shells at a low temperature.
Gold Coffee Hazelnut Ganache Halloween Bonbon

Ingredients

    Coffee Hazelnut Ganache

    • 120 g Even Fresh UHT Whipping Cream 35% Fat
    • 10 g Roasted coffee beans
    • 15 g Soc chef Dextrose Powder
    • 150 g Callebaut Milk Chocolate 40.70%, POWER 41
    • 50 g Callebaut Dark Chocolate 54.5% Min Cocoa, n° 811
    • 100 g Hazelnut Praline Paste Nut Based Filling
    • 20 g Butter

    You Will Need

    • Pavoni Polycarbonate Mould
    • Pavoni Disposable Pastry Bag

    Directions

      Coffee Hazelnut Ganache

      1. Temper the Callebaut Milk Chocolate 40.70%, POWER 41, and fill a mould of your choice. wait for 2-5 mins then remove the excess, and keep aside to set.
      2. Coffee infusion: Coarsely crush the beans. Heat the Even Fresh UHT Whipping Cream 35% Fat to 80 °C, add the coffee, cover it, and let infuse for 15 to 20 minutes. .
      3. Emulsion preparation: Add the dextrose to the cream and heat to 75–80 °C. Melt the chocolates at 40–45 °C. Pour the hot cream over the chocolates in three additions, stirring with a spatula from the center outward.
      4. Adding the praline: When the ganache reaches 35–40 °C, add the hazelnut praline. Blend with an immersion blender, till fully incorporated.
      5. Butter finish: At 32–35 °C, incorporate the softened butter in small pieces. Blend until the emulsion is smooth and glossy.
      6. Molding: Let cool down to 28–30 °C. Pipe into the crystallized Callebaut Milk Chocolate 40.70%, POWER 41 shells, leaving about 2 mm of space for capping.
      7. Allow to set before sealing the bonbons.