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Mandelkubb

A bonbon version of a classic Swedish pastry. Which is bone dry, but this bonbon is something much more inviting

MMats Rajala

Recipe Details

Bonbon moldCabrellon 6024 - 11 grams (0.39 oz)
Recipe yields approx.64 bonbons

Components

Bitter Almond Duja

AW 0.2893

  • 270 grams (9.52 oz) almond praliné
  • 243 grams (8.57 oz) white chocolate (31%)
  • 27 grams (0.95 oz) milk chocolate (28.5%)
  • 2.7 grams (0.095 oz) crushed sea salt
  • 2.7 grams (0.095 oz) bitter almond oil

Instructions

Watch how it's made

Bitter Almond Duja

1

Melt the white chocolate together with the milk chocolate to 45°C (113°F)

2

Add the almond praliné, sea salt, and bitter almond oil. Mix until you achieve a homogeneous mixture

3

Pre-crystallize the mixture. Once pre-crystallized, the temperature will be below 29°C (84.2°F), so you don’t need to worry about it being too warm to fill the shells

4

Pipe approximately 8 grams (0.28 oz) per bonbon shell. The exact amount depends on the thickness of your shells

5

Once the bitter almond duja has crystallized, seal the bonbons

Notes

Do you want to add a little pearl sugar? Pre-crystallize some chocolate, dip the top of the bonbon into the chocolate when it’s at 29°C (84.2°F) or lower, and place it into the pearl sugar. Let the chocolate crystallize.

In this recipe, I’m using the leftover almond praliné from a previous recipe (cherry, tonka, and almond). If you don’t already have almond praliné prepared, check that recipe to learn how to make it!

As for the bitter almond oil – a tip is to adjust to taste. Add drops and taste as you go. This recipe has a strong kick, but not too much. However, as with all flavors, it’s subjective.

Check this out!
Choko