Magic Praliné matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Magic Praliné Everything you should love in a magic little bite Bonbon mold Cabrellon 6024 — 11g Yield ≈ 160 bonbons · 5 molds of 32 Tools Grater (Microplane) · Mixer (Thermomix or similar) · Immersion Blender Components Milk Chocolate Ganache AW 0.81 200 grams7.05 oz milk chocolate 100 grams3.53 oz cream (36%) 32 grams1.13 oz glucose syrup (DE40) 15 grams0.53 oz invert sugar (trimoline) 7 grams0.247 oz sorbitol powder Magic Praliné AW 0.2862 350 grams12.35 oz roasted hazelnuts 350 grams12.35 oz caramelized granulated sugar 0.5 scraped vanilla bean 175 grams6.17 oz roasted cocoa beans (nibs) 50 grams1.76 oz browned butter 1.2 grams0.042 oz finely grated tonka bean 8 grams0.282 oz sea salt Instructions Milk Chocolate Ganache 1 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 2 At the same time melt the milk chocolate to 40°C (104°F) 3 Then pour the cream-and-sugar mixture into a beaker followed by the melted chocolate and blend thoroughly to achieve a good emulsion 4 Pipe 2 grams (0.07 oz) into each shell when the ganache has cooled to 29°C (84°F) Magic Praliné 1 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 2 Caramelize the granulated sugar, weighing out a little extra, 370 gram13.05 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 3 Blend 350 gram12.35 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) 4 Add the browned butter and continue blending until you get a thick, creamy texture (it will never be completely smooth) 5 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 6 Precrystallize the mass and fill the shells, around 5 grams (0.18 oz) per shell 7 Let crystallize. Seal the bonbons and enjoy Notes

Magic Praliné

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Magic Praliné

Everything you should love in a magic little bite

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 160 bonbons · 5 molds of 32

Tools

Grater (Microplane) · Mixer (Thermomix or similar) · Immersion Blender

Components

Milk Chocolate Ganache

AW 0.81

200 grams7.05 oz milk chocolate

100 grams3.53 oz cream (36%)

32 grams1.13 oz glucose syrup (DE40)

15 grams0.53 oz invert sugar (trimoline)

7 grams0.247 oz sorbitol powder

Magic Praliné

AW 0.2862

350 grams12.35 oz roasted hazelnuts

350 grams12.35 oz caramelized granulated sugar

0.5 scraped vanilla bean

175 grams6.17 oz roasted cocoa beans (nibs)

50 grams1.76 oz browned butter

1.2 grams0.042 oz finely grated tonka bean

8 grams0.282 oz sea salt

Instructions

Milk Chocolate Ganache

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°F)

Magic Praliné

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 gram13.05 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 gram12.35 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

Notes