St. Remy XO Brandy & Hazelnut Chocolates

Ingredients

150g Whipping Cream (SCM280P)
120g Glucose Syrup (SCA119)
500g Hazelnut Praline 50% (SCM132)
120g Cocoa Butter (SCC413)
100g Dark Chocolate (SCC501) for moulding
100g Milk Chocolate (SCC587) (for moulding & closing)
0.5g Bronze Creative Powder (SCR463)
66g St. Remy XO Brandy 60% (SCL122)

Method

Indulge in the decadence of the world's number one French brandy, combined with hazelnut praliné and intense dark and milk chocolate. These bonbons are a little bit special, perfect as a gift or a moment of luxurious self care!

How to Make St, Remy XO Brandy & Hazelnut Chocolates

Prepare the Mould - we recommend SMP3158

In a mould, add a little bronze creative powder in the bottom (SCR463) coat with a thin layer of tempered dark chocolate and leave to set.
Mark each mould, by using a toothpick, with a line through the painted surface. Then coat with another colour or décor of your choice. Then finally coat a layer of tempered milk couverture chocolate.
Turn out excess chocolate and leave to set.

Make the Ganache

Dissolve the glucose in the cream and add the brandy.
Bring this mixture to a temperature of 30°C.
Melt the cocoa butter to 45/50°C and mix with the hazelnut praline at room temperature.
Mix together the liquid with the praline and cocoa butter.
Allow to crystallize, then pipe the St Rémy XO brandy and hazelnut ganache into each mould at 30°C.
Cover with plastic film and allow several hours for crystallization.
Close and seal with tempered milk couverture chocolate.

Enjoyed this recipe? Next time, switch the brandy for Cointreau, or try white chocolate and Marc de Champagne!

Approximate costs

£18.45

1150g approximately

£0.16

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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