St. Remy XO Brandy & Hazelnut Chocolates

Method

Indulge in the decadence of the world's number one French brandy, combined with hazelnut praliné and intense dark and milk chocolate. These bonbons are a little bit special, perfect as a gift or a moment of luxurious self care!

How to Make St, Remy XO Brandy & Hazelnut Chocolates

Prepare the Mould - we recommend SMP3158

1. In a mould, add a little bronze creative powder in the bottom (SCR463) coat with a thin layer of tempered dark chocolate and leave to set.
2. Mark each mould, by using a toothpick, with a line through the painted surface. Then coat with another colour or décor of your choice.  Then finally coat a layer of tempered milk couverture chocolate.
3. Turn out excess chocolate and leave to set.

Make the Ganache

1. Dissolve the glucose in the cream and add the brandy.
2. Bring this mixture to a temperature of 30°C.
3. Melt the cocoa butter to 45/50°C and mix with the hazelnut praline at room temperature.
4. Mix together the liquid with the praline and cocoa butter.
5. Allow to crystallize, then pipe the St Rémy XO brandy and hazelnut ganache into each mould at 30°C.
6. Cover with plastic film and allow several hours for crystallization.
7. Close and seal with tempered milk couverture chocolate.

Enjoyed this recipe? Next time, switch the brandy for Cointreau, or try white chocolate and Marc de Champagne!