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Plant based Solaris chocolate bonbon

Plant based Solaris chocolate bonbon


Delicious vegan chocolate bonbons with a thin chocolate shell and a melt in the mouth praline filling. 

Moulding

Ingredients

Belcolade Cacao Trace vegan milk chocolate (46%) buttons

Method

Melt the Belcolade Cacao Trace vegan milk chocolate to 45°C and temper it at 28.6°C. 

Fill the moulds to make the filled chocolates and leave to crystallise. 

Praline ganache

Ingredients

200g oat cream (13% fat)

80g plant based alternative for butter (60% fat)

50g glucose

190g PatisFrance praline hazelnut 50%

445g Belcolade Cacao Trace vegan milk chocolate (46%) buttons

20g Belcolade selection ebony

35g Belcolade Cacao Trace pure prime pressed cocoa butter

Method

Heat the plant based cream, the plant based butter and glucose at 80°C. 

Pour the heated composition directly onto the plant based chocolate, praline, cocoa butter and ebony and mix well. 

Make an emulsion between 35°C and 38°C and mix with an immersion blender. 

Put the ganache at a temperature of 30°C in a piping bag and fill pre-moulded plant based chocolate shells. 

Leave to crystallise for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%. 

5 spice praline

Ingredients

5g 5 spice mix

50g sugar

665g PatisFrance praline hazelnut 50%

75g PatisFrance Pralirex hazelnut

225g Belcolade Cacao Trace vegan milk chocolate (46%) buttons

35g Belcolade Cacao Trace pure prime pressed cocoa butter

Method

Dry caramelise the sugar and add the 5 spice mix. 

Leave to cool down and mix into a powder. 

First heat the Belcolade Cacao Trace vegan milk chocolate and cocoa butter at 45°C. 

Then add the praline (20-22°C), the PatisFrance Pralirex hazelnut and the 5 spice mix caramel powder and temper the mixture at 26°C. 

Pipe the praline filling on top of the ganache. 

Leave to crystallise in a fridge of 5°C for 5 to 10 minutes. 

Once crystallised, seal the moulds with tempered Belcolade Cacao Trace vegan milk chocolate. 

Demould after crystallisation. 

Store the finished product at 16°C.

Recipe courtesy of Belcolade

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