Coffee, Nuts & Cardamom matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Coffee, Nuts & Cardamom Creamy nougat and cardamom caramel, lifted by coffee. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 64 bonbons · 2 molds of 32 Tools Mixer Components Caramel AW 0.68 150 grams5.29 oz granulated sugar 40 grams1.41 oz water 25 grams0.88 oz glucose syrup (DE40) 100 grams3.53 oz cream (36%) 5 drops cardamom essential oil Duja AW 0.4284 280 grams9.88 oz milk chocolate 60 grams2.12 oz hazelnut butter 60 grams2.12 oz pecan butter 4 grams0.141 oz sea salt (crushed) Instructions Caramel 1 Weigh the cream into a small saucepan and add the cardamom oil, drop by drop. Heat and hold at 40°C (104°F). 2 Pour the water into a small saucepan, followed by the granulated sugar. 3 Cook the sugar-and-water mixture into a caramel (brush the edges with a little water to remove any sugar crystals). 4 Once the sugar is amber-colored, remove from the heat and deglaze with the warm cream in three additions. Stir thoroughly until you get a homogeneous mass. 5 Pour into a container, cover the surface with plastic wrap so the caramel doesn't dry out on top. 6 Let cool to room temperature and pipe about 2 grams (0.07 oz) into each bonbon shell. Duja 1 Melt the milk chocolate to 45°C (113°F). 2 Add the nut butters and sea salt. Mix well. 3 Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells. About 5 grams0.176 oz. 4 Let the duja crystallize, then seal the bonbons. Coffee in the Shell To get a coffee flavor in this bonbon, we use finely ground coffee in the chocolate we cast the shells with. 1.5 grams (0.05 oz) coffee per 100 grams (3.53 oz) chocolate to be pre-crystallized (tempered). If you don't want to do this, you can add coffee to the duja instead. A little at a time, tasting as you go until you're happy with it. Notes

Coffee, Nuts & Cardamom

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Coffee, Nuts & Cardamom

Creamy nougat and cardamom caramel, lifted by coffee.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 64 bonbons · 2 molds of 32

Tools

Mixer

Components

Caramel

AW 0.68

150 grams5.29 oz granulated sugar

40 grams1.41 oz water

25 grams0.88 oz glucose syrup (DE40)

100 grams3.53 oz cream (36%)

5 drops cardamom essential oil

Duja

AW 0.4284

280 grams9.88 oz milk chocolate

60 grams2.12 oz hazelnut butter

60 grams2.12 oz pecan butter

4 grams0.141 oz sea salt (crushed)

Instructions

Caramel

Weigh the cream into a small saucepan and add the cardamom oil, drop by drop. Heat and hold at 40°C (104°F).

Pour the water into a small saucepan, followed by the granulated sugar.

Cook the sugar-and-water mixture into a caramel (brush the edges with a little water to remove any sugar crystals).

Once the sugar is amber-colored, remove from the heat and deglaze with the warm cream in three additions. Stir thoroughly until you get a homogeneous mass.

Pour into a container, cover the surface with plastic wrap so the caramel doesn't dry out on top.

Let cool to room temperature and pipe about 2 grams (0.07 oz) into each bonbon shell.

Duja

Melt the milk chocolate to 45°C (113°F).

Add the nut butters and sea salt. Mix well.

Pre-crystallize (temper) the mixture and fill the rest of the bonbon shells. About 5 grams0.176 oz.

Let the duja crystallize, then seal the bonbons.

Coffee in the Shell

To get a coffee flavor in this bonbon, we use finely ground coffee in the chocolate we cast the shells with. 1.5 grams (0.05 oz) coffee per 100 grams (3.53 oz) chocolate to be pre-crystallized (tempered). If you don't want to do this, you can add coffee to the duja instead. A little at a time, tasting as you go until you're happy with it.

Notes