Beurre Baratte Chocolate Bonbons

Watch out for the release of my first baking book this December 2015. Visit chefnouel.com for updates and more.

CN Publishing

Beurre Baratte Choco Bonbon

In this modern age, not a lot of people know for sure artisan butter is still being prepared somewhere in France. This chocolate bonbon uses buerre baratte uniquely combined with fat rendered from bacon for a smoky finish.

CN Publishing

Beurre Baratte Chocolate Bonbon Buerre baratte, 68% Valrhona chocolate, praline paste, and bacon lard INGREDIENTS buerre baratte, 200 grams lard from bacon*, 50 grams praline paste, 50%, 125 grams gianduja, 125 grams maple syrup, 65 grams fondant icing, 125 grams 68% Valrhona dark chocolate**, 325 grams cocoa powder, natural *render lard from bacon by slowly frying the bacon dry on a pan until golden brown and most of the fat has been melted o. **tempered You will need food-grade gloves and a 21.0 cm square pan

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Prepare the bonbon:

12.Dust top lightly with cocoa powder.

1."Using a flat beater, whip the butter until very light and fluffy.

13.Place in a cold and draft-free area of the kitchen to set.

2.Blend in the lard at slow speed.

14.It will take at least 48 hours. Be patient!

3.Soften the praline paste and gianduja in the microwave just until they are slightly warmed (as it will melt the butter if it’s too warm).

15.When fully set, transfer onto a chopping board.

4.Add into the whipped butter and mix on slow speed just until combined.

5.Warm the maple syrup and immediately add the fondant icing to combine. Ensure that the mixture isn’t too warm as it will melt the butter down.

6.Stir the mixture into the butter mixture on slow speed until well combined.

7.Remove the bowl from the mixer.

8.Using a rubber spatula, gradually fold in the tempered dark chocolate.

9.The mixture will begin to stiffen.

10.Transfer onto a 21.0 cm x 21.0 cm square baking tray lined with either a cling film or a greaseproof baking paper. Ensure that the sides are also lined.

16.Cut into bite-sized squares (about 2.0 cm x 2.0 cm) using either a thin knife that has been dipped in hot water and wiped dry OR a cake slicer (made of a metal string) that has been warmed up using a torch.

17.In a separate large pan, place a generous amount of cocoa powder covering the entire bottom. You don’t want your 48+ hours of labor going to waste when the bonbons start sticking at the bottom.

18. Wearing your food-grade gloves, slowly coat the bonbons with the cocoa powder.

19.Gently shake off the excess cocoa powder using your hand and store in an airtight container.

20.Your bonbons will stay fresh for about a week.

21.Do not be tempted to put them away in the chiller. The quality will significantly change.

Recipe is inspired from Chef Kevin Curry’s collection

11.Spread the mixture onto the pan and even out the surface using an angled spatula.

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