Makes: 150
Active time: 1 hour
Setting time: 12 hours plus 2 hours
Storage: Up to 2 weeks in an airtight container (preferably at 60°F–64°F/16°C–18°C)
Extracted from Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2019) by FERRANDI Paris. Photography © Rina Nurra2019.
Ingredients
For the lemon-praline center
- 4.5 oz. (130 g) cocoa butter
- 4.5 oz. (130 g) milk couverture chocolate, 40% cacao, chopped
- Finely grated zest of 4 lemons, preferably organic
- 3 lb. (1.3 kg) almond praline
For the decoration
- 0.75 oz. (20 g) yellow-colored cocoa butter
For the coating
- 2 lb. 3 oz. (1 kg) milk couverture chocolate, 40% cacao, chopped
Special equipment
- 14-in. (36-cm) square confectionery frame, ½ in. (1 cm) deep
- Silicone baking mat
- Instant-read thermometer
- Food-grade acetate sheet
- Dipping fork
- Toothpicks
Directions
For the lemon-praline center
1Place the confectionery frame on the silicone baking mat. Melt the cocoa butter and the milk couverture chocolate together in a bowl over a pan of barely simmering water (bain-marie).
2Combine the lemon zest and almond praline in a heatproof bowl and pour in the melted chocolate mixture. Stir until well blended.
3When the mixture cools to 82°F (28°C), pour it into the confectionery frame and let set for 12 hours in a cool place (preferably 60°F/16°C).
For the decoration
1Melt the yellow-colored cocoa butter to 86°F (30°C) in a saucepan over a low heat.
2Using a pastry brush or food-grade paintbrush, paint the melted cocoa butter onto the acetate sheet in a thin, even layer.
3Using a toothpick, draw swirls in the cocoa butter. Let the cocoa butter set, then cut the sheet into 2 × ¾-in. (5 × 2-cm) rectangles.
For coating the bonbons
1Temper the coating chocolate (see techniques pp. 28–33).
2When the lemon-praline center has set, cut it into 1½ × ½-in. (4 × 1.5-cm) rectangles using a sharp knife.
3With the dipping fork, dip the rectangles into the tempered chocolate until evenly coated. Place on a sheet of parchment paper.
For decorating the bonbons
1Top each freshly dipped bonbon with a yellow cocoa butter rectangle, with the cocoa butter side facing down.
2Let set for 2 hours, then carefully peel off the acetate.
