Cherry and Pistachio Enrobed Bonbons

Luxurious layers of pistachio praline, almond paste and tangy cherry pâte de fruit, all enrobed in rich dark chocolate and finished with a touch of gold. A stunning bonbon that’s as elegant on the counter as it is indulgent to eat. Perfect for chocolatiers and pastry chefs looking to impress.

Ingredients

Crispy Bottom Layer

• 250 g Milk Chocolate Gianduja
• 60 g caramelised pistachios

Pistachio Almond Paste

• 350 g 100% almond paste
• 25 g pure pistachio paste
• 20 g unsalted butter
• Q.S. Icing sugar

Cherry Fruit Paste

• 175 g cherry purée
• 40 g glucose syrup (DE 38)
• 400 g sugar, split into 2 bowls
• 4 g pectin
• 3 g tartaric acid

Cutting & Enrobing

• Q.S. Dark couverture chocolate, precrystallised
• Q.S. Pure alcohol
• Q.S. Gold metallic powder

Method

Prepare the Crispy Bottom Layer

1. Mix together the milk gianduja and the pistachios.
2. Pour the preparation onto parchment paper and cover with a second sheet.
3. Using a rolling pin, roll it down to 1.5 mm (0.60”) thick.
4. Place into the refrigerator until hard enough to be cut.
5. Place a frame on the gianduja and pistachio layer and use it as a stencil to cut the inside of this square.
6. Leave at 18–20 °C (64–68 °F).
7. Using a damp towel, attach a plastic sheet to the metal tray and remove the air bubbles.
8. Pour precrystallised dark chocolate onto the metal tray and spread it out evenly using the scraper to create a thin layer. This will be the foot of the bonbon.
9. Immediately place the gianduja and pistachio square on top of the chocolate layer to stick them well together.

Make the Pistachio Almond Paste

1. In a tabletop mixer with a hook, combine almond paste and pistachio paste.
2. Add butter and mix until fully incorporated and the bowl is clean.
3. Turn onto parchment, knead by hand, and add a little icing sugar if needed.
4. Roll between two sheets of parchment to 4–5 mm thickness and remove the parchment.
5. Cut to the same size as the crispy base.
6. Lightly melt the surface of the crispy layer with a heat gun and stick the pistachio almond paste on top.
7. Leave to set at 18–20 °C.

Cook the Cherry Fruit Paste

1. Heat cherry purée and glucose syrup until the syrup is fully melted.
2. Add the first portion of the sugar and stir well.
3. Whisk the second portion of sugar and pectin together, then gradually add to the cherry mix while whisking.
4. Cook to 107 °C.
5. Add tartaric acid solution and mix thoroughly.
6. Pour the fruit paste over the pistachio almond layer inside the frame.
7. Cool to 18–20 °C.

Cut and Enrobe

1. Once fully set, remove the frame.
2. Cut into 30 × 30 mm squares using a guitar cutter or sharp knife.
3. Enrobe each square in precrystallised dark chocolate (by machine or dipping fork).
4. Mix gold powder with pure alcohol and decorate the bottom of each bonbon using the back of a piping tip.
5. Allow to set at 18–20 °C.