Apricot & Almond matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Apricot & Almond A bonbon inspired by a visit to London's amazing restaurant Amber. Visit if you have the chance! Bonbon mold Chocolate World 2295 — 13g Yield ≈ 64 bonbons · 2 molds of 32 Tools Blender Components Apricot Caramel AW 0.6632 75 grams2.65 oz granulated sugar A 35 grams1.23 oz glucose syrup (DE40) 20 grams0.71 oz water 1 vanilla pod 5 grams0.176 oz granulated sugar B 100 grams3.53 oz cream (36% fat) 0.5 grams0.018 oz sea salt 58 grams2.05 oz apricot puree 25 grams0.88 oz browned butter Almond-duja AW 0.4754 30 grams1.06 oz finely chopped dried apricots 20 grams0.71 oz toasted and crushed almond flakes 2 grams0.071 oz crushed sea salt 125 grams4.41 oz milk chocolate 35% 50 grams1.76 oz almond butter 25 grams0.88 oz cocoa butter 25 grams0.88 oz browned butter Instructions Apricot Caramel 1 Start by scraping the vanilla bean and knead the vanilla into sugar B 2 Pour the cream into a small saucepan, then add the salt and the vanilla sugar 3 In another saucepan, pour in the water followed by the granulated sugar (A) and glucose syrup to make a caramel 4 Once the caramel reaches the desired color, cool it down by adding the vanilla cream (which must be at least 40°C or 104°F) in three additions - mind the steam 5 Cook the mixture until it reaches 110°C (230°F), then add the apricot puree (which also must be at least 40°C or 104°F) 6 Continue cooking until it reaches 107°C (225°F), then turn off the heat and add the browned butter 7 Stir until you have a homogeneous mixture, then pour it into a container and cover with plastic wrap to prevent the surface from drying out 8 Once the caramel is at room temperature, pipe about 4 grams into each shell Almond-duja 1 Start by finely chopping the dried apricots 2 Melt the milk chocolate together with the cocoa butter and browned butter 3 Add the almond flakes, sea salt, dried apricots, and almond butter 4 Blend well, pre-crystallize the mixture and fill the rest of the shells - about 4 grams per shell 5 Once the duja has crystallized, cap the bonbons and enjoy! Notes

Apricot & Almond

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Apricot & Almond

A bonbon inspired by a visit to London's amazing restaurant Amber. Visit if you have the chance!

Bonbon mold

Chocolate World 2295 — 13g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Blender

Components

Apricot Caramel

AW 0.6632

75 grams2.65 oz granulated sugar A

35 grams1.23 oz glucose syrup (DE40)

20 grams0.71 oz water

1 vanilla pod

5 grams0.176 oz granulated sugar B

100 grams3.53 oz cream (36% fat)

0.5 grams0.018 oz sea salt

58 grams2.05 oz apricot puree

25 grams0.88 oz browned butter

Almond-duja

AW 0.4754

30 grams1.06 oz finely chopped dried apricots

20 grams0.71 oz toasted and crushed almond flakes

2 grams0.071 oz crushed sea salt

125 grams4.41 oz milk chocolate 35%

50 grams1.76 oz almond butter

25 grams0.88 oz cocoa butter

25 grams0.88 oz browned butter

Instructions

Apricot Caramel

Start by scraping the vanilla bean and knead the vanilla into sugar B

Pour the cream into a small saucepan, then add the salt and the vanilla sugar

In another saucepan, pour in the water followed by the granulated sugar (A) and glucose syrup to make a caramel

Once the caramel reaches the desired color, cool it down by adding the vanilla cream (which must be at least 40°C or 104°F) in three additions - mind the steam

Cook the mixture until it reaches 110°C (230°F), then add the apricot puree (which also must be at least 40°C or 104°F)

Continue cooking until it reaches 107°C (225°F), then turn off the heat and add the browned butter

Stir until you have a homogeneous mixture, then pour it into a container and cover with plastic wrap to prevent the surface from drying out

Once the caramel is at room temperature, pipe about 4 grams into each shell

Almond-duja

Start by finely chopping the dried apricots

Melt the milk chocolate together with the cocoa butter and browned butter

Add the almond flakes, sea salt, dried apricots, and almond butter

Blend well, pre-crystallize the mixture and fill the rest of the shells - about 4 grams per shell

Once the duja has crystallized, cap the bonbons and enjoy!

Notes