Chocolate Praline Spider Bonbons
Serves: 3
Cecile Bahringer
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
For the molds: In a small saucepan over low heat, melt the chocolate
2
Temper the milk chocolate by melting it first and allowing it cool to about 82 degrees F
3
Reheat the chocolate to about 88 degrees F for use
4
Prepare 2 trays of chocolate hemisphere molds (32 pieces per mold) with tempered melted milk chocolate by coating the insides of the mold with a layer of the milk chocolate
5
Allow to set
6
Reserve extra tempered chocolate
7
For the praline butter: In a small saucepot over low heat, heat the fondant and invert sugar until soft
8
In a separate small saucepot over low heat, melt the chocolate
9
Combine the fondant, melted chocolate, praline, and butter in a separate bowl and mix with an immersion blender until smooth
10
Place in a piping bag without a tip
11
Using the pastry bag, fill the prepared chocolate hemisphere molds with the praline butter until each mold is about 3/4 full
12
Cover the praline butter-filled mold with more tempered milk chocolate to seal the bonbon
13
Scrape the top to remove excess chocolate
14
Let rest at room temperature until set, 2 to 3 hours
15
Carefully unmold
16
For the legs, place the remaining tempered milk chocolate in a piping bag and pipe 2-inch lines on strips of parchment paper, cut 3 inches by 6-inches, and curl the paper slightly to create an arc
17
Hold the shape by placing the paper between 2 sturdy objects, like 2 books
18
Let the chocolate set
19
Take each leg and adhere to the unmolded chocolate bonbon with a little additional tempered milk chocolate
20
Each chocolate mold requires 8 legs