Mandelkubb

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
6. 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.