COFFEE HAZELNUT BON BON
A classic combination of coffee and hazelnut praline are accentuated by the caramel notes of 38% Soleil d’Or and pronounced deep chocolate flavor of 55% La Nuit Noir finished with a touch of vanilla and sea salt.
Ingredients
HAZELNUT PRALINE 60/40:
237g hazelnuts
155g sugar
46g water
Salt (to taste)
1/2 vanilla bean
HAZELNUT PRALINE LAYER:
388g Hazelnut Praline 60/40
56g cocoa butter
56g 38% Soleil d'Or
COFFEE INFUSION:
55g ground espresso
275g whole milk
COFFEE PASTE:
25g freeze dried coffee
100g water
COFFEE GANACHE:
220g Coffee Infusion
14g sorbitol
28g glucose
14g coffee paste
482g 38% Soleil d'Or
140g 55% La Nuit Noire
102g cutter
ENROBE:
61% Cacao Lever du Soleil
Directions
HAZELNUT PRALINE 60/40:
Combine sugar and water and cook to 120˚ C/ 248˚ F. Add warmed hazelnuts and stir until crystallization occurs . Continue on medium heat until deep caramel. Pour onto silpat to allow to cool. Add salt and vanilla bean and process in Food processor to coarse paste.
HAZELNUT PRALINE LAYER:
Melt cocoa butter and milk chocolate to 40˚ C/104˚ F. Combine with Praline and stir well. While stirring occasionally allow mixture to cool down to 30˚ C/ 86˚ F. Cast into ½”x 10” x 12” frame until half full.
COFFEE INFUSION:
15 minute hot infusion. Add cream to make final weight 220g.
COFFEE PASTE:
Boil the water. Add the coffee and stir to dissolve the granules. Keep refrigerated for 1 month.
COFFEE GANACHE:
Boil the ground coffee and milk. Cover with plastic and infuse for 15 minutes. :Strain coffee and add heavy cream to the infusion to make 220g. Add the sorbitol and glucose to the infusion. Bring to boil. Pour cream over chocolates. Form an emulsion. Allow ganache to cool to 95F. Add the coffee paste and butter. Mix completely. Cool ganache to 90F. cast into frame over the hazelnut praline layer into 1/2” frame as final layer. Allow to crystallize overnight. Cut to desired shapes and separate.
ENROBE:
Enrobe in 61% Cacao Lever du Soleil chocolate.
