The Three Brothers Enrobed Bonbons
A great yet simple creation. The combination of caramelized nuts and chocolate is always a favorite.
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
- Guitar sheet
- Frame
- Enrobing machine
- Dipping fork
- Food processor
- Blender
- Piping bag
- Silicone baking mat
- Candy thermometer
- Stove
- Saucepan
- Metal tray
- Bench scraper
- Chef's knife
- Ruler
- Mixing bowl
- Spatula
- Kitchen shears
- Plastic wrap
- Parchment paper
- Paper towel
Ingredients
- 250 g Callebaut Nuts - Dark Gianduja - 5kg Block
- Q.S. Callebaut Dark Origin Chocolate - Sao Thomé - 2.5kg Callets
- 125 g Speculoos cookies, ground
- 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
- 125 g Sugar
- 25 g Water
- 150 g Macadamia nuts
- 10 g Cacao Barry COCOA BUTTER - MYCRYO™ - POWDER - 550G SPRINKLE BOTTLE
- Q.S. Callebaut 823
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