Best Chocolate Praline Spider Bonbons Recipes

CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS

Steps:

• In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
• Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
• Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
• Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.

CHOCOLATES WITH PRALINE FILLING

Steps:

• Before starting this Chocolates with Praline Filling recipe, organise the necessary ingredients for the tempering process.
• Melt the chocolate in the microwave, working in periods of 1 minute. Make sure you don't melt the chocolate for too long so it doesn't burn. Stir the chocolate during every interval until melted completely.
• Stir the melted chocolate with a rubber spatula. At this stage, the temperature should be between 40 and 45°C maximum. The use of a laser thermometer is recommended for this operation.
• Wait until the temperature goes down to 35°C. To speed things up, transfer the chocolate from one bowl to the other.
• The temperature is gradually cooling down (38.2°C in the picture).
• Combine well with a rubber spatula until cooled down to the desired temperature. Try to combine constantly.
• The temperature is now at 35.4°C.
• Add Mycryo cocoa butter (1% of the total weight of chocolate). We need 5 grams for this recipe. Sift the powder through a fine sieve.
• Combine the Mycryo cocoa butter carefully with a rubber spatula and incorporate to the warm chocolate.
• Continue stirring while monitoring the temperature. Milk chocolate needs to cool down to 28°C.
• You will notice the temperature is slowly cooling down...
• ... 30.6°C...
• ... 29.4°C...
• ... 28,9°C...
• ... and eventually the desired 28°C. The process and temperatures are exactly the same for white chocolate. The difference with dark chocolate is the final temperature (31°C instead of 28°C).
• Fill the cavities of the mould of your choice. For this recipe I used a chocolate mould with swirled round shapes. No matter what mould you use, make sure the cavities are deep.
• Fill the cavities up to the top, even overflowing a little. From now on, the chocolate should be maintained at a temperature of 28°C.
• Using the handle of a chocolate spatula, tap on the sides of the mould to remove air bubbles. This will prevent the formation of air bubbles on the surface of the chocolates.
• Flip the mould over the chocolate bowl to empty the cavities. Let the chocolate to drip off.
• Tap the side of the mould with the spatula to get rid of the excess.
• Place the mould on your workbench and scrape the surface with the spatula to remove any chocolate excess.
• Leave to crystallize for now.
• Flip the mould onto a sheet of greaseproof paper...
• ... and leave to cool at room temperature.
• For the praline filling: Organise all the ingredients.
• In a bowl, place the Mycryo cocoa butter or cocoa butter mass. Both types can be used for this recipe. Add the dark and milk chocolate. Melt in the microwave.
• Combine the melted cocoa butter and chocolate together carefully with a rubber spatula.
• In a separate bowl, place the almond and hazelnut praline paste...
• ... add the artisanal hazelnut paste...
• ... and combine with the spatula.
• Add the chocolate and cocoa butter preparation...
• ... and combine with the rubber spatula.
• The preparation should be around 25°C.
• Transfer the preparation in a piping bag...
• ... close the bag...
• ... and lay it flat on the worktop surface.
• At this stage, the chocolate is partially crystallized. You might notice some chocolate shells are already detached from the mould, thanks to the see-through material. This means the tempering process has been done correctly.
• Flip the mould on your workbench...
• ... with the cavities facing up.
• Using the chocolate spatula, scrape the surface of the mould.
• Cut the tip of the bag containing the praline filling in order to obtain a diameter of 0.5 cm. Fill all cavities and leave a 3mm gap on top. This gap is important to close the shell.
• At this point, the chocolates should look like this. Place in the fridge for 10 to 15 minutes.
• Take the mould out of the fridge when the filling has set.
• Cover all the cavities with a layer of tempered chocolate...
• ... using a piping bag for a more precise operation.
• Tap with the spatula handle to get rid of air bubbles.
• Scrape the surface again.
• Leave to crystallize in the fridge for 20 minutes.
• Take the mould out of the fridge and flip it on your workbench. Slightly twist the mould to release the chocolates. The chocolate should come away from the mould very easily.
• Collect all the chocolates...
• ... and store them in the fridge.
• Enjoy these delicious chocolates! They should have a glossy finish without any white marks.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

DARK CHOCOLATE HAZELNUT BONBON SPIDERS

Steps:

• For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside.
• Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon.
• To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider.
• Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

PEPPERMINT BONBONS

Steps:

• In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
• In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.