For those looking to surprise a loved one, Chef Scott's gift box, filled with an assortment of hand-crafted chocolates, are the perfect choice. Each piece is meticulously crafted to ensure the highest quality and taste, making every bite an unforgettable experience.
Whether you're a fan of the intense, bittersweet notes of dark chocolate or the creamy sweetness of white chocolate, Chef Scott's innovative recipes and gift ideas promise to delight your senses and satisfy your cravings. Indulge in the world of chocolate with Chef Michael Scott and discover the endless possibilities this beloved treat has to offer. Here it is one of his recipes, special for you.
A big shout out to NV Her Warwick for styling and dressing our presenter Bia Rodrigues-Perry to the show!
You can find NV Her Warwick on Instagram - nvherwarwic...
** Hazelnut Praline Bon Bons - by Chef Michael Scott
Ingredients
White Cocoa Butter 10 ML
Gold Cocoa Butter 20 ML
Blue Cocoa Butter 20 ML
Dark Chocolate 250 G
Double Cream 100 G
Isomalt Sugar 15 G
Dark Chocolate 125 G
Unsalted Butter, cut into cubes 20 G
Toasted Hazelnuts, chopped 50 G
Method
Melt the Cocoa Butters to 40-45°C. Buff your polycarbonate mould with cotton wool
pads.
Paint whatever pattern you wish using your colours, but remember to allow each layer to
set each time before adding more colour.
Melt 75% of the Dark Chocolate to 40-45°C, then stir in the remaining 25% until fully
melted. Allow this to come down to 28°C.
Finally, bring the temperature back up to 31°C and you’re ready to fill your cavities.
Fill each cavity before tapping the mould to release any air bubbles, then turn the mould
upside down over baking parchment and tap until the excess chocolate has all dropped
out. Use a scraper to remove any excess chocolate on the mould.
For the filling
Heat the Cream and Isomalt in a pan until the Isomalt has dissolved and
come to the boil.
Pour over the Dark Chocolate and butter, and stir until thoroughly combined.
Finally, mix in the Hazelnuts and allow to cool to 28°C.
Once cooled, transfer to a piping bag and fill each cavity, leaving a 2mm gap at the top.
Return to the fridge for at least 90 minutes to set firmly.
Once set, re-temper your chocolate as you did at the beginning, remove your mould from
the fridge and allow it to warm slightly to room temperature.
Top off each cavity with the Chocolate and scrape across the mould leaving a clean
mould, and each cavity smoothly capped with Chocolate.
Return to the fridge once more for about 30 minutes to set fully, then you’re ready to
release them.
Place two edges of the mould on a work surface and flip the mould upside down,
slamming it flat onto the surface. When you lift the mould your Bon Bons should release.
If some don’t just give the mould a few light taps to release any tricky ones. ***
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Bia's dress and earrings by - 👗👘 nvherwarwic...
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