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Home / Dark Chocolate Hazelnut Bonbon

Dark Chocolate Hazelnut Bonbon

Dark Chocolate Hazelnut Bonbon

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

Ingredients

150g (5.3oz)
15g (0.5oz)
50g (1.8oz)
150g (5.3oz)

* can be replaced with

Method of Preparation

  1. Combine the heavy cream and the glucose syrup, bring to a boil.
  2. Pour the hot liquid over the and whisk until very smooth and well combined.
  3. Put the chocolate into a food processor and pour the hot liquid over the chocolate.
  4. Process until completely smooth and homogenous.
  5. Allow to cool and pipe into the desired bonbon mold.
Notes to Consider: To create a Milk Chocolate Bonbon, simply replace PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) with PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture).
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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