DARK CHOCOLATE HAZELNUT BONBON SPIDERS
Provided by Food Network
Categories dessert
Time 52m
Yield about 80 small bonbons
Number Of Ingredients 9
Steps:
- For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside. In a medium saucepan, scald the heavy cream. Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate. With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth. Add the butter and stir with a rubber spatula to incorporate. Add the hazelnut extract and stir to incorporate. Pour the mixture into a large pastry bag and set aside.
- Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter. Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate. Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles. Quickly invert the mold and tap out excess chocolate. With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again. Let the chocolate set. Fill each mold with hazelnut ganache, 3/4 of the way full. Let the hazelnut ganache set. Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess. Tap mold on surface to release any air bubbles, and then scrape excess chocolate again. Transfer the finished mold to the freezer and let set for 2 to 3 minutes. Pull out the mold, invert, and tap on clean work surface to release finished bonbon.
- To assemble: Dip the hazelnuts in fluid tempered chocolate and let set. Attach to finished bonbons with a small dab of tempered chocolate. With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape. Repeat to make 80. Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider.
- Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl. With a rubber spatula, fully incorporate the remaining 2 ounces chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
CARAMEL FILLED CHOCOLATE BONBONS
Steps:
- Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
- Place a small amount of chopped peanuts in the base of each chocolate shell.
- When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
- Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.
CAYENNE GANACHE AND LEMON JELLY FILLED CHOCOLATE BONBONS
Steps:
- In a medium saucepan, bring the cream, glucose, and cayenne to a boil. Pour over the dark chocolate. Stir until emulsified. Add the butter. Allow to cool to 80 degrees F. Place in a pastry bag.
- Pipe a small amount of the cold Lemon Jelly into a chocolate shell. Pipe the ganache over the jelly. Allow to set overnight in a cool place.
- Seal the ganache with melted dark chocolate. Refrigerate for 10 minutes, then turn out of the mold.
- Mix the pectin with the sugar. In a medium saucepan, bring the lemon juice to a boil. Add the sugar and pectin mixture. Add the glucose. Boil to 225 degrees F. Remove from the heat and add the citric acid. Allow to cool, and then refrigerate.
PEPPERMINT BONBONS
Steps:
- In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
- In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SPIDERS
Fast, and easy. My mom used to make them all the time. These can be made for Halloween treats, or Christmas Candy.
Provided by JSS6801
Categories World Cuisine Recipes Asian
Time 30m
Yield 20
Number Of Ingredients 2
Steps:
- Chop the chocolate confectioners' coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 17.6 g, Fat 12.7 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 53.7 mg, Sugar 0.4 g
More about "chocolate praline spider bonbons recipes"
RUBY GINGER PRALINE MOLDED BONBONS | CHOCOLATE-ACADEMY.COM
From chocolate-academy.com
SPICED PRALINé ENROBED BONBONS | CHOCOLATE-ACADEMY.COM
From chocolate-academy.com
CHOCOLATE PRALINE SPIDER BONBONS | PUNCHFORK
From punchfork.com
CHOCOLATE PRALINE SPIDER BONBONS | RECIPE | BON BONS RECIPE, …
From pinterest.com
BONBONS PRALINé CROQUANT | CALLEBAUT
From callebaut.com
RUBY GINGER PRALINE MOLDED BONBONS | CHOCOLATE-ACADEMY.COM
From chocolate-academy.com
CHOCOLATE SPIDERS RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
THE DAILY MEAL
From thedailymeal.com
SPICED PRALINé ENROBED BONBONS | CALLEBAUT
From callebaut.com
RICH CHOCOLATE PRALINES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE PRALINE SPIDER BONBONS – RECIPES NETWORK
From recipenet.org
CHOCOLATE PRALINE BON BONS - MATT ADLARD
From mattadlard.com
PRALINE FILLING FOR MOULDED BONBONS WITH RUBY RB1 | CALLEBAUT
From callebaut.com
CHOCOLATE PRALINE SPIDER BONBONS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
SPICED PRALINé ENROBED BONBONS | CHOCOLATE-ACADEMY.COM
From chocolate-academy.com
CHOCOLATE PRALINE SPIDER BONBONS | BOTTOMLESS BITES
From bottomlessbites.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love