Chocolate Bonbon with hazelnut
This home made Chocolate Hazelnut Bonbon recipe is literally a few minutes effort and will certainly impress everyone! Bonbons are the perfect bite size treats but also can be the most appreciated handmade gift!
- Prep time
- 30 min
- Cook time
- 42 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Dark chocolate (eg. Callebaut Dark Chocolate (callets))
- 2 g Cocoa butter powder (for tempering, optional)
- 15 pieces Hazelnut (whole roasted hazenut, without skin)
Instructions
- 1
Clean your chocolate mould to get rid of any potential residue
- 2
Melt and temper chocolate. Use a thermometer, eg. Infrared thermometer gun to measure the chocolate temp while tempering
- 3
For the tempering: In case of Callebaut Dark Chocolate (callets), melt chocolate to 45-50°C then allow the chocolate to cool at room temperature to 34-35°C
- 4
When chocolate reached 34-35C add 1% cocoa butter powder to your melted chocolate, i.e. 2 g (1 teaspoon) for 200g of chocolate. I am using a product from Callebaut called Mycryo, use any cocoa butter powder you can access. Mix well cocoa butter powder with chocolate
- 5
Pipe chocolate into the mould, place one hazelnut into each
- 6
Carefully tap the mould onto the kitchen counter a few times to release potential small air bubbles
- 7
Smooth the top with an offset spatula
- 8
Leave the chocolate set either on room temp (30-60 minutes) or in the fridge (15-30 minutes) or in the freezer (5-10 minutes). If chocolate is tempered correctly the Bonbons should be easily removed from the mould. Tip: Use gloves when unmoulding the Bonbons