Coconut Almond Bon Bon

Working Method

  • Grind the almond flour and coconut in the food processor until you have a very fine powder. 
  • In a pot, bring the powder sugar, invert sugar, glucose and water to a boil. 
  • Pour it over the almond and coconut powder. 
  • Let the food processor run until the marzipan does not stick to your fingers. 
  • Wrap and keep the marzipan in the fridge until you are ready to use it.

  • Knead the sea salt into the marzipan. 
  • Slowly, fold in the melted cocoa butter and coconut extract. 
  • Wrap in plastic wrap and let set for 30 minutes in the freezer. 
  • Roll out to 1cm – with a bottom chablon.

  • Heat the heavy cream and invert sugar to 176 F. 
  • Pour over the chocolate. Let set 3 minutes and mix with a hand blender. 
  • Once the ganache reaches 95-100 F, mix in the soft butter. 
  • Pour on top of the marzipan layer and put in the fridge at 40 F. Let it crystalize for 12 hours. 
  • Cut and mold in Belcolade Noir Selection.

Coconut Almond Bon Bon

Complexity level:  


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