Dark Coffee and Pecan - Bourbon Marzipan Bon Bon

Recipe by: Frank Vollkommer

Pecan-Bourbon Marzipan

7.80oz (220g) Sugar
2.50oz (70g) Water
1.00oz (28g) Glucose Syrup (DGF 8311)
2.80oz (80g) Pecans
1.00oz (28g) Almonds
1.00oz (28g) Superior Almond Paste White 50% (DGF 5832)
As Needed Bourbon

Pecan-Marzipan Cream

3.50oz (100g) Cream 40%
4.80oz (137g) Dorado White Couverture (LUK W231)
4.80oz (137g) Noche 40% Milk Couverture (LUK M204)
1.40oz (40g) Pecan-Bourbon Marzipan
0.60oz (16g) Bourbon
0.70oz (20g) BUtter, soft

Coffee Ganache

1.00oz (30g) Coffee Beans, ground
4.60oz (130g) Cream 40%
1.00oz (30g) Glucose Syrup (DGF 8311)
0.70oz (20g) Coffee Extract Trablit (DGF 1602)
0.30oz (10g) Coffee Liquor
7.40oz (210g) Noche 40% Milk Couverture (LUK M204)

Pecan-Bourbon Marzipan

  1. Place the lightly toasted almonds and pecans in a food processor.
  2. Cook the sugar, water and glucose to 120°C/257°F and pour over the nuts.
  3. Grind until smooth, add the almond paste and process until homogenous.
  4. Adjust the consistency using the bourbon.
  5. Wrap tightly and chill the marzipan.

Pecan-Marzipan Cream

  1. Heat the cream to a scald and pour over the chocolates.
  2. Blend the ganache mixture until smooth.
  3. Soften the pecan marzipan with the bourbon and butter.
  4. Combine the ganache and marzipan mixtures.

Coffee Ganache

  1. Heat the cream and infuse with the ground coffee.
  2. Strain the coffee from the cream and return the weight of the cream to 130g.
  3. Add the glucose, Trablit and coffee liquor.
  4. Combine the coffee cream with the Noche 40% and process until smooth.