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Makes : 84

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Timeless Classics

A great yet simple creation. The combination of caramelized nuts and chocolate is always a favorite.

A great yet simple creation. The combination of caramelized nuts and chocolate is always a favorite.

rok trajanja:: 6 Weeks
Conservation:: Between 8ºC - 16ºC

Containing: 4 Components

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Demonstration video<span>The Three Brothers Enrobed Bonbons</span>

Demonstration videoThe Three Brothers Enrobed Bonbons

250 g

Callebaut Nuts - Dark Gianduja - 5kg Block
Q.S.

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
125 g

Speculoos cookies, ground

Wet the tray with water using a paper towel and stick the guitar sheet to the tray. Remove any air bubbles with a scraper.
Pour dark chocolate onto the guitar sheet, spread a thin layer and then immediately stick the frame on the chocolate.
Add the ground speculoos cookies to the pre-crystallized gianduja and mix well.
Pour into the prepared 3 mm (0.12”) frame and scrape flat.
Leave at room temperature (20ºC (68ºF)) until solid enough to be cut.
Once the gianduja is set, use a knife to remove the frame.
Lift the gianduja from the tray using the guitar sheet underneath, then remove the guitar sheet from the bottom of the gianduja.
Place the gianduja on the guitar cutter and cut into 15 mm (0.6”) strips.
Lift the gianduja using a tray and cut the gianduja strips into any desired length. Here, we cut 55 mm (2.2”) pieces, using a ruler and a large knife.

Tools

Metal Tray
Knife
Scraper
Bowl(s)
Parchment paper
Paper towel
Guitar cutter
Guitar sheets
Frame (22.8 cm x 33 cm x 3 mm thick (9” x 13” x 0.1”))
Ruler (s)
Spatula(s)

200 g

Heavy Cream 35%
25 g

glucose syrup
30 g

sorbitol
400 g

Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
50 g

unsalted butter
35 g

Hazelnut syrup

Bring the cream, sorbitol and glucose to a boil.
Place the chocolate in the Thermomix® or food processor and pour the cream mixture in. Mix until well emulsified.
Add the butter and mix again.
Add the hazelnut syrup and mix well.
Pour the ganache into a bowl and cover with plastic film making sure the plastic touches the entire surface of the ganache.
Let it cool down to 32ºC (90ºF) and then pour into a piping bag equipped with a 6 mm (0.2”)tip.
Reserve for assembly.

Tools

Cooktop
Saucepan
Thermometer
Piping Bag
Scissors
Bowl(s)
Mixing bowl (s)
Plastic film
Thermomix®or blender
6 mm (0.2") piping tip
Spatula(s)

125 g

sugar
25 g

water
150 g

Macadamia Nuts
10 g

Cacao Barry COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE

Heat together the sugar and water to 125ºC (257ºF).
Add the macadamia nuts.
“Sand” the sugar around the nuts by continuing mixing until the nuts are well coated with sugar. Continue to heat until the sugar is completely caramelized (about 5 to 10 minutes).
Add the Mycro® cocoa butter and mix well.
Pour the nuts on a silpat sheet and separate them from each other.
Let cool down at room temperature.
Reserve for assembly.

Tools

Cooktop
Saucepan
Metal Tray
Thermometer
Bowl(s)
Silpat (s)
Spatula(s)

Q.S.

Callebaut Milk Chocolate - 823 - 5kg Block

Pipe a straight line of ganache on top of each gianduja base.
Place three caramelized macadamia nuts on top of each piece using the ganache to fix them in place.
Enrobe with milk chocolate using an enrobing machine. If you don’t have an enrob-ing machine, you can enrobe them by hand using a dipping fork.
Place the chocolates on a parchment lined tray to set. Let the bonbons set at 18-20°C (64-68°F) for at least 4 hours but preferably overnight before removing from the tray and serving.