Hello guys! I came back with this amazing Dalgona bonbon recipe which is made by Nic. Nic is my subscriber and we became friends. He's working as a chocolatier in Toronto and he just opened his online shop. If you are also in Toronto, please try out his bonbons. It's amazing!
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Sponge toffee
Baking soda 3g
Sugar 57g
Glucose 21g
Honey 11g
Water 15g
Sponge toffee crunchies
Sponge toffee 50g
Milk chocolate 120g
Dalgona cream
Instant coffee 10g
Sugar 25g
Water (hot) 30g
Dalgona coffee ganache
Heavy cream 26g
Glucose 9g
Water 6g
Salted butter 32g
White chocolate 101g
Dalgona cream 26g
For shelling bonbons & sponge toffee crunchies,
You’ll need milk chocolate around 700g
*Milk chocolate used in the video is,
Cacao barry Alunga 41%
*White chocolate used in the video is,
Cacao barry Zephyr 34%
1. Making Sponge Toffee. Add water, sugar, glucose and honey into a small pot. Bring mixture to a boil and continue boiling until it reaches 150C/300F. Remove pot from heat and add in your sifted baking soda. Using a heat proof spatula, incorporate the baking soda and liquid, making sure the baking soda is fully dissolved. Allow the mixture to rise up in the pot for a few seconds, this will allow the baking soda scent to dissipate. Pour sponge toffee onto a parchment lined tray/container. Allow sponge toffee to cool for at least 30 mins before handling. Once sponge toffee has cooled, break it up into smaller pieces and blitz in a food processor coarsely, we don’t want this too fine as we want to taste the texture of the sponge toffee.
2. Shelling bon bons and Making Sponge Toffee Crunchies. Melt out approx. 700g milk chocolate over a double boiler to 45C. Begin seeding and tempering process until it reaches 30-31C. Do a temper test before shelling bon bons. with remaining tempered milk chocolate, scale out 245g chocolate and incorporate well with sponge toffee crumbs. Quickly spread out the mixture onto a parchment paper over a flat surface. Place a second parchment paper on top and immediately spread it flat until it reaches approx. 3mm thickness. You will have to work quickly here as chocolates starts to set as it cools. Once the chocolate sets, peel top parchment off and cut out small “disks” using a 2.3cm ring cutter. Cut out enough for bon bon cavities. You can enjoy the leftovers as a lovely snack paired with a cup of coffee.
3. Making Dalgona Cream. Add instant coffee, sugar and hot water into a bowl. Using a hand mixer, beat mixture until it reaches stiff peaks, “whipped cream” like consistency. It will taste very bitter which is correct!
4. Making dalgona coffee ganache. Partially melt out white chocolate in a bowl, eg 30-45 seconds in microwave would do. Add 26g of your “Dalgona cream” recipe. In a separate bowl, add in your heavy cream, glucose, water and butter. Heat the mixture up in a microwave until it reaches a gentle boil and pour into your chocolates. Emulsify ganache using an immersion blender until smooth. Allow ganache to cool til 28-30C before piping.
5. Piping. Fill piping bag with the dalgona coffee ganache and fill each cavity up to roughly 3 quarters full. After that, place your pre cut sponge toffee disks into each cavity and depress each one gently. Allow the ganache to set overnight before capping the next day.
6. Cap with tempered dark chocolate.