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Mozart

A little less sweet than the original, if my memory serves me right, and a bit more sophisticated - perfect for grown-up taste buds. Hope you love it!

MMats Rajala

Recipe Details

Bonbon moldChocolate World 2295 - 13 grams (0.46 oz)
Recipe yields approx.32 bonbons
Tools needed
  • Mixer
  • Melanger

Components

Almond Paste with Vanilla

AW 0.7905

  • 200 grams almond paste (7.05 oz)
  • 20 grams cocoa butter (0.71 oz)
  • 5 grams sugar syrup (0.18 oz)
  • 1 vanilla bean

Cream Nougat

AW 0.366

  • 400 grams hazelnuts (Piemonte) (14.11 oz)
  • 100 grams cream powder (3.53 oz)
  • 100 grams cocoa butter (3.53 oz)
  • 100 grams cocoa beans (3.53 oz)
  • 150 grams granulated sugar (5.29 oz)
  • 3 grams sea salt (ground) (0.11 oz) (for later)

Instructions

Watch how it's made

Almond Paste with Vanilla

1

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

2

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

3

Let the mixture rest in the refrigerator for 15 minutes

4

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

Cream Nougat

1

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

2

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

3

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

4

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

5

Weigh out 250 grams (8.82 oz) and temper it and add the sea salt

6

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