26 Method Ingredients 1. In a pot warm the cream, all the sugars, salt and brown butter to 40o C. 2. Pour the hot liquid over the melted chocolate at 40o C and mix to form an emulsion. 3. Pour into a piping bag and let it cool down to 27o C. 4. Pipe immediately into the chocolate shells, filling them only half way. 5. Insert a cinnamon crunch in the centre. 6. For the cinnamon crunch layer; melt the chocolate and cocoa butter together using a microwave and fold in the hazelnut paste, the crushed cereal and sea salt. Warm the mixture in the microwave between 30 - 35o C. Cool it on a marble or granite table to 24o C, spread onto silpat using offset spatula and allow it to crystallize in cold room at 16⁰C for 1 hour. 7. Close the filled shells using plastic wrap. 8. Allow it to crystallize in a cold room 14-16o C overnight. 9. On the next day, seal the filled chocolate shells using tempered chocolate. 10. Allow the chocolate to crystallize in a cold room for 30 minutes. 11. Then, place them in the freezer for 5 minutes. 12. Un mould and pack your bonbons. BROWN BUTTER CINNAMON CRUNCH Brown butter ganache Cream 57 gm Inverted sugar 2.5 gm Glucose syrup 17 gm Sea salt 1 gm Brown butter 20 gm Zephyr 35% caramelized white chocolate 90 gm Cinnamon crunch Zephyr 35% caramelized white chocolate 40 gm Cocoa butter 5 gm Hazelnut paste 100% 50 gm Cinnamon toast crunch 22 gm Sea salt 1 gm 1 chocolate mold- 12-15 pcs
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