Hazelnut & Milk Chocolate Enrobed Bonbons
The cacao nibs and the pailleté feuilletine give a crunchy texture which balances well with the smoothness of the milk chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.callebaut.com.
Cooking tools:
- Guitar cutter
- Dipping fork
- Tempering machine
- Guitar sheet
- Frame
- Paper cone
- Offset spatula
- Metal tray
- Refrigerator
- Kitchen scale
- Bench scraper
- Soft cloth
- Paring knife
- Mixing bowl
- Spatula
- Parchment paper
- Chef's knife
Ingredients
- 320 g Callebaut 823
- 15 g Callebaut Cocoa - Cocoa Nibs - 800g Bag
- Q.S. Callebaut W2
- Q.S. Callebaut 811
- 500 g Callebaut 811
- 120 g Callebaut hazelnut paste pnp
- 120 g Callebaut pailleté feuilletine
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