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Orange, cinnamon & almond bon bon

Orange, cinnamon & almond bon bon


These bon bons, courtesy of Chocolatier Dominic Hutchings, are definitely for those of us with a sweet tooth! The creamy texture of the gold chocolate works wonderfully with the sweetness of the orange confit, the salty zing of the salted caramel and the almond paste adds the nuttiness!

Equipment

Polycarbonate chocolate mould (CW1157) Chocolate World

Chocolate scraper

Palette knife

Maurice

Temperature probe

Plastic bowl

Paintbrush

Greaseproof paper

Sieve

Hand blender

Cotton wool pads

Creating the design and bon bon shells

Ingredients

500g Callebaut gold chocolate

White cocoa butter

Red cocoa butter

(cocoa butter colourings made up using Belcolade cocoa butter and Sosa ingredients fat soluble colouring powders)

Method

Take your polycarbonate chocolate mould and using the cotton wool pads, give your mould a polish as this will give the chocolate a shiny shell.

Temper the cocoa butters, then take your paintbrush and in a flicking motion, paint one layer of white, let that dry and using a spray gun, spray a layer of red cocoa butter.

Place the 500g of chocolate into a plastic bowl and melt to 45°C in 25 second blasts inside the microwave.

Once it’s reached the temperature, pour most of the chocolate onto a marble slab and using both the chocolate scraper and palette knife, move the chocolate about to cool it down.

Make sure you are keeping an eye on the temperature during this process.

You want the chocolate to be cooled down to 25-26°C.

When it’s reached the temperature, scrape the chocolate back into the bowl, mix and bring it back up to a working temperature of 29-30ºC.

Place the chocolate into a piping bag and fill each cavity with chocolate all the way.

Give a good tapping to the mould to remove any air bubbles then flip it upside down to turn out all the excess chocolate.

Using the scraper, tap the side of the mould to remove the excess chocolate and scrape on the base to remove it all.

Place onto a sheet of greaseproof paper upside down and leave at room temperature for 5 minutes.

Take your mould, scrape off any excess chocolate around the sides or on the mould and leave to one side to create the filling.

Almond layer

Ingredients

150g Sosa almond paste

Method

Place the mixture into a piping bag and pipe 1/4 of the way up in each cavity.

Keep to the side for the ganache filling. 

Orange confit salted caramel

Ingredients

162g whipping cream

90g light brown sugar

7g salt

90g caster sugar

90g Sosa Home Gourmet liquid glucose

60g unsalted butter

90g Sosa Home Gourmet orange cubes confit

Method

Place the cream, light brown sugar and salt into a pan and bring to the boil.

Once boiling, keep to the side.

Create a direct caramel using the caster sugar and liquid glucose.

Once it’s reached a golden caramel colour, slowly pour in the cream mixture, mixing well in between and cook to 108°C.

Pass through a sieve and let it cool to 65ºC.

Once cooled down, add in the butter and orange confit.

Using a hand blender, blitz for 3-4 minutes until combined.

Cool the caramel to 30ºC then place into a piping bag and fill the bon bon cavity leaving 2mm at the top.

Cinnamon crispy layer

Ingredients

140g Callebaut gold chocolate

105g Feuillitine wafer pieces

3.3g ground cinnamon

Method

Melt the chocolate in a bowl and add the rest of the ingredients.

Mix until fully combined.

Roll between two pieces of greaseproof paper to 2mm in thickness.

Freeze for 15 minutes, peel off the paper and using a 3cm in diameter cutter, cut circles for the bon bon cavities.

Place on top of the caramel pushing down to make sure it’s level.

Don’t force any caramel out though otherwise this will cause problems when capping.

Assembly

Re-temper the chocolate and place into a piping bag.

Using a heat gun, carefully heat the top of the shells, only for a second, so that it creates a seal around the sides.

Pipe the chocolate over the cavities, level using a palette knife and then using the chocolate scraper, scrape off any excess leaving a clean flat bottom to your chocolates.

Leave at room temperature for 30 minutes to set before turning them out.

If a couple aren’t releasing, place the mould into the fridge for 10-15 minutes and then all of them should fall out. 

Recipe courtesy of Dominic Hutchings , Chocolatier, Academy of Chocolate judge, and director & founder of Mr H Bars

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