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.


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


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.


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