Hazelnut Coffee Bonbon

Recipe

ingredients	preparation
46g 21g 18g cocoa butter 0,7g 138g Nut Pastes - Hazelnut Praline/Paste - 35# pail 83g Nut Butters - Hazelnut Butter - Six 6.5# can 58g 35g	Melt the chocolates and the cocoa butter at 40ºC. Combine with fleur de sel, praline paste and hazelnut butter. Cool down to 24ºC. Add the Feuilletine and the toasted chopped hazelnuts. Cast.

ingredients	preparation
159g heavy cream 33g 33g glucose DE 60 220g 55g Cacao Barry Extra-Bitter Dark Couverture Chocolate Guayaquil 64% (CHD-P64EXBG-126)	Make an infusion with the hot heavy cream and the ground coffee for 10 minutes, then strain and recalculate the initial weight. Melt the Gianduja and the extra bitter at 35ºC. Reheat the infusion at 40ºC and make a ganache. At 28ºC, pipe the ganache into the bonbon shell. Let them set in the fridge for 15/20 minutes.