Frédéric Bau, École du Grand Chocolat Valrhona

Crisp, Melting Bonbons

Name: Crisp, Melting Bonbons
Prep time: 1 h
Total time: 8 h
Yield: Makes 15 tartlets or 60 small bonbons
Ingredients: 1 oz. (26 g) milk chocolate, 40 percent cocoa; 1 oz. (26 g) milk chocolate, 40 percent cocoa; 3 ¼ oz. (90 g) praline, homemade or store bought; 1 ¼ oz. (35 g) crushed crêpes dentelles, an extremely friable, fine wafer-like biscuit, a Breton specialty, plus a little extra for the decoration; ½ cup plus 1 teaspoon (130 ml) whipping cream; 1 heaped tablespoon (1 oz./25 g) honey; 1 tablespoon (15 g) butter, diced; 8 ¼ oz. (230 g) bittersweet chocolate, 70 percent cocoa; 8 ¼ oz. (230 g) bittersweet chocolate, 70 percent cocoa; 8 ¼ oz. (230 g) bittersweet chocolate, 70 percent cocoa; 8 ¼ oz. (230 g) bittersweet chocolate, 70 percent cocoa; 2 tablespoons (30 ml) grape-seed oil

Preparation info

Makes
15
tartlets

Difficulty
Complex
Ready in
8 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Crisp praline*

1 oz. (26 g) milk chocolate, 40 percent cocoa
3 ¼

Chocolate
Vegetarian
Microwave

Method

Prepare the crisp praline. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Stir in the praline and bring the temperature to 79°F (26°C), stirring constantly. At this stage, the mixture will begin to thicken slightly. Stir in th