Magic Praliné

Pour the cream into a small saucepan followed by all the sugars and heat to 40°C (104°F) while ensuring that all the sugar has dissolved

At the same time melt the milk chocolate to 40°C (104°F)

Then pour the cream-and-sugar mixture into a beaker followed by the melted chocolate and blend thoroughly to achieve a good emulsion

Pipe 2 grams (0.07 oz) into each shell when the ganache has cooled to 29°C (84.2°F)

Start by roasting the hazelnuts. Pre-roasted nuts are never roasted enough. Roast in the oven at 130°C (266°F) for about 35–40 minutes. They should be almost burned, but not

Caramelize the granulated sugar, weighing out a little extra, 370 gram (13.05 oz), as some always sticks to the pan. During caramelization, add an old scraped vanilla bean. Pour the caramel onto baking paper and let it cool

Blend 350 gram (12.35 oz) of the caramelized sugar, including the vanilla bean, together with the cocoa beans until it becomes like a dry cake (the cocoa butter makes this happen)

Add the browned butter and continue blending until you get a thick, creamy texture (it will never be completely smooth)

Add the tonka, salt, and hazelnuts and blend further. It is important not to blend too little or too much - too little and not enough oil releases from the nuts, too much and too much oil releases. It’s helpful to watch the video to get an idea of the final texture

Precrystallize the mass and fill the shells, around 5 grams (0.18 oz) per shell

Let crystallize. Seal the bonbons and enjoy