As needed AMATIKA 46% As needed Orange cocoa butter As needed Yellow cocoa butter As needed Salted & roasted peanuts
Use a sponge to help you partially cover the half-sphere molds with the orange and yellow cocoa butters warmed to 85°F (30°C).
Remove any excess and leave to set.
Mold the bonbons using the Amatika chocolate.
Turn them over to allow the chocolate to run down for a few moments, then smooth the surface.
Place the molds between 2 racks to allow the chocolate to drain downwards, then remove any excess before the chocolate has set. Leave to set.
Use a piping bag to fill the half-spheres with caramel (approx. 2g).
Immediately add half a salted peanut.
Leave until the caramel has set slightly, then finish filling the molds with the tempered peanut praliné (4g). Allow to set for 24 hours at 60°F (17°C) and a relative humidity of 60%.
To close off the bonbons, melt the half-spheres’ edges using a heat gun. This will help the base to stick perfectly to the rest of the bonbon.
Finally, seal any gaps with tempered Amatika.
To make the lower part of the sweets smooth, apply a thin layer of tempered chocolate, then immediately cover them over with a sheet of confectionery dipping paper.
Use a thin spatula to get rid of any air bubbles.
Leave to set at 60°F (17°C) before turning out.
Cooking the caramel at a precise temperature will give it the perfect consistency and texture.
Similarly, when you are filling the molds, the caramel must be no hotter than 85°F (30°C) so you don’t melt the outer shell.