Bonbon Grafiti

Used Cacao Barry products
Extra Brute
Praliné 50% Hazelnuts
Pure Paste 100% Hazelnuts
Alunga™ 41%
Mycryo™ Cocoa Butter
Framed Bonbons

Bonbon Grafiti

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Created by
  • Philippe Marand
    Cacao Barry® chef & CHOCOLATE ACADEMY™ centres Manager EEMEA
Level
level 2
Dosage
Recipe for 100 bonbons
Steps
  1. Chocolate Financier Biscuit
  2. Praliné Onctueux
  3. Assembly
Used Cacao Barry products
Extra Brute
Praliné 50% Hazelnuts
Pure Paste 100% Hazelnuts
Alunga™ 41%
Mycryo™ Cocoa Butter

Chocolate Financier Biscuit

IngredientsPreparation
  • 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

IngredientsPreparation

Temper together with

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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