Mozart

Split the vanilla bean lengthwise and scrape out the seeds. Knead the seeds into the almond paste

Add the cocoa butter and sugar syrup, then knead further until well combined

Let the mixture rest in the refrigerator for 15 minutes

Roll small balls of about 5 grams (0.18 oz) each, placing one in each praline shell and pressing them gently into place

Begin by roasting the hazelnuts. Roast them at 140°C (284°F) for about 25 minutes to achieve a rich flavor.

Let the hazelnuts cool slightly, then blend them in a mixer together with the cocoa beans. Add the melted cocoa butter to the mixture. Pre-mixing saves time later

Pour everything into a melanger, then gradually add the cream powder, followed by the granulated sugar, little by little

Run the melanger until you achieve a texture you’re satisfied with. I ran mine for 24 hours to make everything silky smooth

Weigh out 250 grams8.82 oz and temper it and add the sea salt

Fill the rest of the shells, let it crystallize, and then cap the bonbons