This finger licking Bailey bonbons, have a marbled chocolate shell, hazelnut filling and a crunchy surprise, inside. They are to die for.
Bailey ganache/ Yield: 3 x Ø 40 mm bonbons a 15 pieces
50 ml /1.76 oz espresso, 30 g/1 oz cream, 80 g/1/3 cup Bailey, 45 g/1.58 oz glucose, pinch of salt (bring to boil )
290 g/10 oz Zephyr chocolate, 15 g/0.52 oz cocoa butter (melt)
Blend with hot Bailey cream until emulsified.
Cool in piping bag until 28 C/82.4F
Coffee Crumble / Yield: 45-50 rounds a Ø 30 mm
100 g (½cup) soft brown sugar, 80 g (1/3 cup) cold unsalted butter, 90 g flour (3/4 cup), 10 g coffee powder (2 tbsp), 7.5 g (1½ tbsp) instant coffee powder, 3 g sea salt (A good pinch)
Mix short, until dough consistency. Roll out thin.
Bake: 160 C/320 F /10-12 min.
Cool, cut out 30 mm discs.
Where to buy!
Chocolate mold Ø 40 mm
https://www.martellato.com/product/23691853/semisphere-40mm
Extra filling
Crema Doppia Nocciola from Callebaut or Nutella
https://www.callebaut.com/en/cremas
Dark chocolate 2815 from Callebaut (Bottoming and shell)
https://www.callebaut.com/en-US/chocolate-cocoa-nuts/2815-2B-U76/darkchocolaterecipe2815
Velvet or W2 from Callebaut (shell)
https://www.chocolate-academy.com/en-US/products/callebaut/whitechocolaterecipew2/W2-2B-U73
Zephyr (Callebaut) (shell)
https://www.chocolate-academy.com/en-US/products/cacao-barry/white-chocolate-zephyr-caramel-35-pistols/CHK-N35ZECA-2B-U75
All chocolates need to be tempered. Watch my video about tempering chocolate first!
Have fun. Please tell me how you like this video.
00:00 Introduction
00:37 Chocolate introduction
01:16 Mold temperature
01:46 Preparing chocolate for piping
02:10 Piping marble technique
02:37 Different marble technique
03:59 Emptying the shells
04:55 Bailey ganache
07:48 Hazelnut filling
08:23 Filling bonbons with Bailey ganache
09:06 Coffee Crumble
10:29 Cutting the crumble
11:13 Placing the crumble
12:17 Bottoming the bonbons
12:45 Voila