Short n' Sweet
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Good to go
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Quick & easy (production)
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Good for freezing
These Short n’ Sweet RB2 Bonbons combine vibrant flavor with a refined, bite‑sized format. A smooth coffee and vanilla praline forms the core, bringing roasted depth and subtle sweetness, while a shell of Callebaut RB2 adds a bright, fruity chocolate profile. The natural acidity of RB2 enhances the richness of the coffee, creating a balanced contrast between bitterness and fruitiness. Accents of honey and bee pollen introduce delicate complexity and a unique texture. The result is a modern bonbon with a layered yet accessible flavor profile, ideal for retail, gifting, and on‑the‑go indulgence.
- Level:
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Medium
- Makes:
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~60 bonbons
- Shelf life:
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2 weeks
- Conservation:
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Room temperature
Coffee & Vanilla Praline
Ingredients: Coffee & Vanilla Praline
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342 gAmerican almond almond butter
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292 gTurbinado sugar
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3 gVanilla beans
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7 gFleur de sel
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30 gWhole coffee beans
Preparation: Coffee & Vanilla Praline
- Combine the Hazelnut and Almond Paste
- Caramelize the turbinado sugar to 175°C / 350°F
- Pour over the open prova vanilla beans, and fleur de sel
- Once cooled, process the caramel, prova vanilla and salt in a robot coupe along with the nut pastes to the desired consistency
Short n' Sweet Assembly
Ingredients: Short n' Sweet Assembly
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20 gBee pollen
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20 gHoney
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250 gCoffee & vanilla praline
Preparation: Short n' Sweet Assembly
- Mold hollow shells using tempered RB2
- Once crystallized, add 1.5g of bee pollen in each mold, followed by 1g of honey.
- Combine the coffee & vanilla praline with RB2. Temper to 25°C
- Pipe into the hollow shells and allow to crystallize.
- Cap the bonbons with tempered RB2.
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