St. Remy XO Brandy & Hazelnut Chocolates
Ingredients
- 150g Whipping Cream (SCM280P)
- 120g Glucose Syrup (SCA119)
- 500g Hazelnut Praline 50% (SCM132)
- 120g Cocoa Butter (SCC413)
- 100g Dark Chocolate (SCC501) for moulding
- 100g Milk Chocolate (SCC587) (for moulding & closing)
- 0.5g Bronze Creative Powder (SCR463)
- 66g St. Remy XO Brandy 60% (SCL122)
Method
Indulge in the decadence of the world's number one French brandy, combined with hazelnut praliné and intense dark and milk chocolate. These bonbons are a little bit special, perfect as a gift or a moment of luxurious self care!
How to Make St, Remy XO Brandy & Hazelnut Chocolates
Prepare the Mould - we recommend SMP3158
- In a mould, add a little bronze creative powder in the bottom (SCR463) coat with a thin layer of tempered dark chocolate and leave to set.
- Mark each mould, by using a toothpick, with a line through the painted surface. Then coat with another colour or décor of your choice. Then finally coat a layer of tempered milk couverture chocolate.
- Turn out excess chocolate and leave to set.
Make the Ganache
- Dissolve the glucose in the cream and add the brandy.
- Bring this mixture to a temperature of 30°C.
- Melt the cocoa butter to 45/50°C and mix with the hazelnut praline at room temperature.
- Mix together the liquid with the praline and cocoa butter.
- Allow to crystallize, then pipe the St Rémy XO brandy and hazelnut ganache into each mould at 30°C.
- Cover with plastic film and allow several hours for crystallization.
- Close and seal with tempered milk couverture chocolate.
Enjoyed this recipe? Next time, switch the brandy for Cointreau, or try white chocolate and Marc de Champagne!
Approximate costs
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