The Matsafello matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
The MatsafelloThe name is not the same, but the flavors are pretty close. Only cocoabutter and coconut in this creation though, no other fats that large manufacturers use to save money! Bonbon mold Cabrellon 6024 — 11g Yield ≈ 32 bonbons · 1 molds of 32 Tools Melanger ComponentsCoconut and Milk Filling 100 grams3.53 oz desiccated coconut 100 grams3.53 oz whole milk powder 100 grams3.53 oz granulated sugar 25 grams0.88 oz cocoa butter 12.5 grams0.44 oz coconut oil 1 old vanilla pod (what’s left after you scrape out the seeds) If you want to improve the workability of the mass, add a pinch or two of lecithin powder. Matsafello Filling AW 0.2804 300 grams10.58 oz coconut and milk filling 30 grams1.06 oz flaked almonds 30 grams1.06 oz pailleté feuilletine 2 grams0.071 oz sea salt InstructionsCoconut and Milk Filling 1 Begin by toasting your desiccated coconut in an oven at 160°C (320°F) for around 10–15 minutes. The exact time will depend on your oven. Keep an eye on it to avoid burning 2 Place the toasted coconut in a melanger and let it run for a while 3 Add the milk powder, sugar, and the scraped vanilla pod in pieces, and let it run 4 Melt the cocoa butter and add it to the mixture. Do the same with the coconut oil 5 Let the melanger run until you achieve the texture you’re happy with Matsafello Filling 1 Roast the flaked almonds at 160°C (320°F) for around 10 minutes. Once done, crush them into small pieces 2 Crush the pailleté feuilletine into small pieces as well 3 Heat the coconut and milk filling to 45°C (113°F) if it’s not freshly taken from the melanger 4 Add the flaked almonds, pailleté feuilletine, and sea salt to the filling and blend well 5 Pre-crystallize, fill your bonbon shells, and let the filling set. 6 Cap the bonbons, let the chocolate crystallize, and enjoy! Notes |