• Good to go
  • Quick & easy (production)
  • 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:
Medium
Makes:
~60 bonbons
Shelf life:
2 weeks
Conservation:
Room temperature

Coffee & Vanilla Praline

Ingredients: Coffee & Vanilla Praline

Preparation: Coffee & Vanilla Praline

  1. Combine the Hazelnut and Almond Paste 
  2. Caramelize the turbinado sugar to 175°C / 350°F
  3. Pour over the open prova vanilla beans, and fleur de sel
  4. 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

Preparation: Short n' Sweet Assembly

  1. Mold hollow shells using tempered RB2
  2. Once crystallized, add 1.5g of bee pollen in each mold, followed by 1g of honey. 
  3. Combine the coffee & vanilla praline with RB2. Temper to 25°C
  4. Pipe into the hollow shells and allow to crystallize.
  5. Cap the bonbons with tempered RB2.