Intermediate1 day totalFika Nuts

Mandelkubb

Name: Mandelkubb
Prep time: 1 h
Total time: 24 h
Yield: 64 bonbons
Cuisine: Swedish
Ingredients: 270 (9.52 oz) grams almond praliné; 243 (8.57 oz) grams white chocolate (31%); 27 (0.95 oz) grams milk chocolate (28.5%); 2.7 (0.095 oz) grams crushed sea salt; 2.7 (0.095 oz) grams bitter almond oil

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 moldMats' mold

Cabrellon 6024

11 g per bonbon0.39 oz · 32 cavities

Yield

≈ 64bonbons · as written

As written fills 2 molds of Cabrellon 6024 exactly.

LevelIntermediate

Hands-on1 h

Total1 day

Keep screen on

≈ 64as written

6024

Components

Bitter Almond Duja

AW 0.2893 ↗

270 grams9.52 oz almond praliné
243 grams8.57 oz white chocolate (31%)
27 grams0.95 oz milk chocolate (28.5%)
2.7 grams0.095 oz crushed sea salt
2.7 grams0.095 oz bitter almond oil

Instructions

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Bitter Almond Duja

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

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

Pre-crystallize the mixture. Once pre-crystallized, the temperature will be below 29°C (84°F), so you don’t need to worry about it being too warm to fill the shells

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

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°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!

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