
Confections
Coffee Hazelnut
Bon BonMade with
Soleil d’Or
Milk Chocolate - 38% Cacao

Bring cream, glucose, invert sugar and vanilla beans to a boil. Strain over chocolate. Let stand for 5 minutes. At 35˚c/95˚F, add soft butter and emulsify. Cast into 3/8” x 10” x 12” frame. Allow to crystallize overnight. Cut to desired shape and separate.
Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.
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