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.

Yield

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 Butter

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.

Photos

https://www.guittard.com/in-the-kitchen/recipe-print/coffee-hazelnut-bon-bon