Hazelnut Gianduja Bonbons

Method

These moreish gianduja bonbons blend our 100% hazelnut paste with milk chocolate, wrapped around a crunchy whole hazelnut and shelled in sophisticated dark chocolate for the perfect combination of smooth, creamy and crunch.

How to Make Hazelnut Gianduja Bonbons:

We used Chocolate World Chocolate Mould; Dome Faceted (SMP3556).

Ingredients

• 260g Callebaut Dark Chocolate 811 (SCC1501)
• 90g Callebaut Milk Chocolate 823 (SCC1521)
• 90g Keylink 100% Roasted Hazelnut Paste (SCM226)
• 21 Whole Roasted Hazelnuts (SCN268)

To decorate

• 10g Roxy & Rich Coloured Cocoa Butter; Gold Nugget (SCR1399B)

Method

1. Warm the Gold Nugget cocoa butter to around 30°C and flick or brush it through the cavities of the mould. Leave to set.
2. Temper the dark  chocolate in your preferred method, cast the mould and set the remainder aside for closing.
3. Leave to crystallise, then place a whole hazelnut into each cavity.
4. Temper 90g of milk chocolate, adding a little more if you need to make up the weight.
5. Add 90g of hazelnut paste and stir well, making sure there are no lumps.
6. When it has cooled to around 27°C, pour into a piping bag and pipe into each cavity, leaving a few millimetres for capping. Leave to crystallise.
7. Re-temper the remaining dark chocolate, adding any extra you need, and cap the bonbons. Leave to crystallise fully before de-moulding.

Enjoyed this recipe? Swap the hazelnut paste for any of the Keylink nut pastes for a twist on the classic gianduja.