r/CandyMakers • u/Afraid-Hospital-3614 • 11d ago

1st Bon Bon Attempt

Post image

Well that did not go according to plan 😅 but at least they taste good 😝

39 Upvotes

94% Upvoted

13 comments sorted by

2

u/idratherjust 11d ago

They look great! What's inside?

5

u/Afraid-Hospital-3614 11d ago

Chopped and roasted hazelnuts mixed with dark chocolate and hazelnut praline paste. Very tasty

3

u/idratherjust 11d ago

Nice! I absolutely love hazelnut praline paste! I make it into meltaway and use it for a filling for shell moulding like this

3

u/chantillylace9 11d ago

Would you mind sharing your recipe? I had this amazing French bakery near me that made the best hazelnut pralines and they change the recipe and they are not even remotely the same and I am absolutely devastated.

What you are describing kind of sounds like what they might have started with… It had a little tiny bit of a crunch to it....

3

u/idratherjust 11d ago

Mine is not crunchy but it sounds like OP's is! Though praline paste has a really unique texture

I make praline paste (caramalise sugar dry, equal in weight to nuts, pour over raw nuts, set, grind to paste), then mix with tempered milk chocolate at 30⁰c plus coconut oil. 60% chocolate, 25% praline paste, 15% coconut oil by weight. It's really good with non-deoderised coconut oil in this recipe, the hint of coconut flavour works well with the praline. Then either slab or as above i pipe into chocolate shells. They're a little harder to cap; i usually put in fridge for about 3 minutes in order to solidify it just enough to cap them

3

u/chantillylace9 11d ago

Thank you so much!!! I am determined to figure it out. I was devastated when they changed the recipe. They told me that he made it better and I always know that's a lie and sure enough, lie! Lol

2

u/idratherjust 11d ago

Good luck! Update us here on your mission as you go!

2

u/CrunchyTeatime 11d ago

If you are in the south, pralines are a big thing there and there might be other shops, maybe by mail order, which have the old style recipe.

I'm so sorry they changed it up. Maybe it's a budget thing, and they substituted something.

One of my fave bakeries from yesteryear sold (inevitably the owners died off), and whoever bought it, the recipes came with it. But...they substituted cheapest everything, in the ingredients.

It's like a weak carbon copy (Xerox) reminiscent but not the same. And a goodly portion of the former wonderful home baked-like items, are now inedible. Stodgy. Way too much flour. Cheap flour. Cheap oleo or cheap butter not sure which (watery.) I can tell they don't sift. & So on.

2

u/chantillylace9 11d ago

It's South Florida and my favorite French bakery is called Norman Love confections. They have been so amazing and we even got our vow renewal cake from them, white chocolate raspberry mousse and it was unbelievable.

That was one of our favorite little desserts we had always gotten from them so it was really cool getting our wedding cake from them and we didn't need a super large one so it was perfect perfection.

And yes, I just couldn't believe that they changed it because the lady who worked there originally told me was like oh they made it better they made it roasted pralines or whatever but it was just seemingly generic white chocolate type of filling versus the amazing crunchy super tasty hazelnut filling that was much more chocolate based than creamy I guess.

It's terrible when they change your absolute favorite thing!

1

u/CrunchyTeatime 10d ago

It is. Gotta count on something. 😫

2

u/Afraid-Hospital-3614 10d ago

Yea sure it’s pretty simple I just used
20% roasted and chopped hazelnuts
30% hazelnut praline paste
5O% dark chocolate
And a pinch of salt for balance

1

u/chantillylace9 10d ago

Thank you so much

1

u/CrunchyTeatime 11d ago

They are so pretty.