Mandelkubb matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Mandelkubb A bonbon version of a classic Swedish pastry. Which is bone dry, but this bonbon is something much more inviting Bonbon mold Cabrellon 6024 - 11 grams (0.39 oz) Yield 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 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!” Notes

Mandelkubb

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Mandelkubb

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

Bonbon mold

Cabrellon 6024 - 11 grams (0.39 oz)

Yield

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

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 (84.2°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 (84.2°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!”

Notes