Caramelized Almond & Almond Butter Bonbons
60
piecesThese caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America’s California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Ingredients
85 gr. Fondant icing, soft and warm
115 gr. Roasted almond butter, smooth
55 gr. Sugar
160 gr. Heavy cream, heated
14.175 gr. Lemon juice
2 ½ gr. Salt
120 gr. Almonds, lightly toasted and
finely chopped
Directions
- Work together the fondant with the almond butter until smooth.
- Lightly caramelize the sugar using the dry method, then add the heated cream to the caramel over low heat, stirring constantly.
- Add the lemon juice, salt and almond butter/fondant mixture, stirring over low heat until combined.
- Add the finely chopped and toasted almonds and allow to cool to 28°C / 82°F before filling the chocolate shells.
- To mold the chocolates: To prepare the molds, decorate the inside with colored, tempered white chocolate.
- Line the indentations with tempered “dark” milk chocolate.
- Fill the molds with the caramelized almond filling to just below the top.
- Cap the molds with the tempered chocolate, chill and release the bonbons.
