Chokladbiskvi matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Chokladbiskvi A silky butter ganache and a chewy biskvi crunch with browned butter. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Zester (Microplane) Components Butter Ganache AW 0.7277 104 grams3.67 oz unsalted butter (82%) 1 vanilla pod 32 grams1.13 oz glucose syrup (DE40) 64 grams2.26 oz milk chocolate (28%) 64 grams2.26 oz dark chocolate (64%) Biskvi Base Crisp AW 0.4196 Biskvi Base 200 grams7.05 oz almond paste 25 grams0.88 oz egg white (about one egg) Crisp Layer 100 grams3.53 oz biskvi base crumbs 60 grams2.12 oz browned butter 60 grams2.12 oz cocoa butter 1 grams0.035 oz salt There will be some biskvi base left over. Freeze it or enjoy it with your coffee! Instructions Butter Ganache 1 Slice the butter thinly and let it reach room temperature so it's easy to work with. 2 Split the vanilla pod, scrape out the seeds, and mix them thoroughly into the butter. 3 Then add the glucose syrup and mix with the butter to a homogeneous mass. 4 Melt the two types of chocolate together to 45°C (113°F). 5 Pre-crystallize (temper) the chocolate (this is important, otherwise the ganache will turn grainy), then mix it with the vanilla, glucose, and butter mixture. 6 The ganache should be under 29°C (84°F), so you can pipe about 4 grams (0.14 oz) into each shell right away once you're done. Biskvi Base Crisp Biskvi Base 1 Grate the almond paste finely. 2 Add the egg white and mix in thoroughly. 3 Pipe the almond paste out onto baking paper. 4 Bake in the oven at 175°C (347°F) for about 13 minutes. 5 Keep an eye on it so it doesn't burn. 6 Let cool. 7 Then blend 100 grams3.53 oz finely, so you get pipeable crumbs. Crisp Layer 1 Melt the browned butter and cocoa butter and mix with the biskvi base crumbs, then add the salt. 2 Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells - about 3 grams0.106 oz. 3 Let it crystallize completely, then seal the bonbons. Notes

Chokladbiskvi

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Chokladbiskvi

A silky butter ganache and a chewy biskvi crunch with browned butter.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Zester (Microplane)

Components

Butter Ganache

AW 0.7277

104 grams3.67 oz unsalted butter (82%)

1 vanilla pod

32 grams1.13 oz glucose syrup (DE40)

64 grams2.26 oz milk chocolate (28%)

64 grams2.26 oz dark chocolate (64%)

Biskvi Base Crisp

AW 0.4196

Biskvi Base

200 grams7.05 oz almond paste

25 grams0.88 oz egg white (about one egg)

Crisp Layer

100 grams3.53 oz biskvi base crumbs

60 grams2.12 oz browned butter

60 grams2.12 oz cocoa butter

1 grams0.035 oz salt

There will be some biskvi base left over. Freeze it or enjoy it with your coffee!

Instructions

Butter Ganache

Slice the butter thinly and let it reach room temperature so it's easy to work with.

Split the vanilla pod, scrape out the seeds, and mix them thoroughly into the butter.

Then add the glucose syrup and mix with the butter to a homogeneous mass.

Melt the two types of chocolate together to 45°C (113°F).

Pre-crystallize (temper) the chocolate (this is important, otherwise the ganache will turn grainy), then mix it with the vanilla, glucose, and butter mixture.

The ganache should be under 29°C (84°F), so you can pipe about 4 grams (0.14 oz) into each shell right away once you're done.

Biskvi Base Crisp

Biskvi Base

Grate the almond paste finely.

Add the egg white and mix in thoroughly.

Pipe the almond paste out onto baking paper.

Bake in the oven at 175°C (347°F) for about 13 minutes.

Keep an eye on it so it doesn't burn.

Let cool.

Then blend 100 grams3.53 oz finely, so you get pipeable crumbs.

Crisp Layer

Melt the browned butter and cocoa butter and mix with the biskvi base crumbs, then add the salt.

Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells - about 3 grams0.106 oz.

Let it crystallize completely, then seal the bonbons.

Notes