Mozart matsrajala.com · free bonbon recipes |
Recipe by Mats Rajala Sharing is caring |
MozartA 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! Bonbon mold Chocolate World 2295 - 13 grams (0.46 oz) Yield approx. 32 bonbons Tools Mixer · Melanger ComponentsAlmond 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) InstructionsAlmond 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 Notes |