Bonbon Grafiti

Used Cacao Barry products

Extra Brute

Praliné 50% Hazelnuts

Pure Paste 100% Hazelnuts

Alunga™ 41%

Mycryo™ Cocoa Butter

Framed Bonbons

Bonbon Grafiti

Created by

Philippe Marand
Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA

Level

level 2

Dosage

Recipe for 100 bonbons

Used Cacao Barry products

Extra Brute

Praliné 50% Hazelnuts

Pure Paste 100% Hazelnuts

Alunga™ 41%

Mycryo™ Cocoa Butter

Chocolate Financier Biscuit

Ingredients	Preparation
263g almond powder 70g cream 105g icing sugar	Mix together
21g butter 35g milk 21g flour 105g Saint Dominigue Origin 116g Extra Brute	Melt at 60°C
462g fresh egg whites 116g sugar	Make a French meringue and add to the previous mixture
Cook at 160˚C for 15 min.

Praliné Onctueux

Ingredients	Preparation
500g Praliné 50% Hazelnuts 500g Pure Paste 100% Hazelnuts	Temper together with
300g Alunga™ 41% 100g Mycryo™ Cocoa Butter	and add

Assembly

Decorate Elegant Pistol mold with different chocolate spray colors.
Make shells with Zephyr 34% white chocolate using elegant Pistoles™ mold.
Fill in Praliné Onctueux filling. Close.
Make Chocolate Financier Biscuit and spread flat aprx 1 cm high. Bake.
Cut Chocolate Financier Biscuit to Ø4 cm and place between Praline Onctueux in elegant Pistoles™ mold.

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