Category: Confections

Yield: 48 bonbons (1.8 x 1 cm)

Ingredients:

Bonbon Shell Ingredients

• Colored cocoa butter, as needed
• 600 g couverture white chocolate

 

Cashew Praliné Ingredients

• 16 g water
• 50 g granulated sugar
• 65 g Once Again Nut Butter organic cashew butter
  
• 45 g cashews, roasted and salted
• 35 g cocoa butter, melted

 

Strawberry Pâtes de Fruits Ingredients

• 100 g frozen strawberry puree, thawed
• 10 g granulated sugar(1)
• 16 g yellow pectin
• 100 g granulated sugar(2)
• 12 g glucose
• 3 g citric acid

Directions:

• Prepare Polycarbonate Molds by polishing each mold and cavity with a cotton ball. Melt or temper colored cocoa butters per manufacturer’s instructions. Using small, stiff paintbrushes, paint desired design into mold cavities or, alternatively, splatter cavities with a small, stiff paintbrush dipped in colored cocoa butter. Allow to crystalize.
• Temper the White Chocolate per manufacturer’s instructions. Fill cavities with chocolate and tap out air bubbles. Hold mold upside down and tap out excess chocolate. Scrape the surface of the mold to clean the edges of each cavity. Allow chocolate to crystalize.
• Prepare Cashew Praliné starting by making an amber caramel from the water and sugar. Pour caramel onto a silicone mat and allow to harden. In the bowl of a food processor, combine all of the caramel and cashew butter. Process on high until smooth. Add cashews and process to desired texture level. Stir in melted cocoa butter. Let cool to at least 84 °F before filling chocolate shells half way (about 5 grams).
• Prepare Strawberry Pâtes de Fruits: cook puree to 105 °F, whisk in sugar(1) and pectin. Bring to a boil while continuing to whisk, then add sugar(2) and glucose. Cook to 220 °F. Remove from heat and add the citric acid. Let cool to at least 84 °F before piping into your molds, on top of the cashew praliné (3-4 grams). Leave room in the cavity to seal the shell with chocolate.
• Finish the Bonbons: temper the remaining white chocolate again. Fill remaining space of each cavity with chocolate. Tap out air bubbles and scrape the mold's surface to clean the edges of each cavity. Let chocolate crystalize. Release Bonbons from the mold by turning upside down and gently tapping one edge on the work surface.