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Almond and Peach Tart Bonbon

Created by Chef Angela Borah on behalf of the Almond Board of California

Difficulty

Hard

Ingredients
Serves: 400 pieces
Spraying
  • Kirschwasser
  • Gold luster
  • Red cocoa butter color Coral
  • Orange color (Chef Rubber)
Molding
  • Milk chocolate
Peach Compote
  • White peach puree 620g
  • Lemon juice 56g
  • Sugar 211g
  • Thermoreversible pectin 11g
  • Citric acid 9g
White Chocolate Frangipane Ganache
  • Vanilla beans and pod 10g
  • Heavy cream 424g
  • Invert sugar 66g
  • White chocolate 34% 668g
  • Cocoa butter 48g
  • Almond paste 336g
  • Butter 156g
  • Dark rum 48g
Almond Praline Feuilletine Layer
  • Almond praline 50% 220g
  • Milk chocolate 40% 275g
  • Feuilletine 268g
Preparation
Spraying
  1. After polishing the molds, using a spray bottle, spray them with kirschwasser. Place the gold luster into a cheesecloth and dust them gently into the molds. Tap out excess luster. Brush red cocoa butter color at the edge of each cavity. Spray the molds with coral orange color.
Molding
  1. Temper milk chocolate and mold 10.
White Chocolate Frangipane Ganache
  1. Infuse the vanilla split and scraped in the boiled cream for 1 hour. After straining, add the invert sugar and boil. Pour over slowly the boiling mixture on the melted white chocolate, melted cocoa butter and almond paste, stirring in the center with a rubber spatula to create an emulsion. When the ganache reaches 35C, add the butter and the rum and process with a hand blender. Transfer into a piping bag.
Almond Praline Feuilletine Layer
  1. Melt milk chocolate and combine with almond praline. Pulse feuilletine finely in a robot coupe and combine.
Assembly and Finishing
  1. Pipe peach compote into the milk chocolate shells, about one-third of the cavity. Next, pipe the white chocolate frangipane ganache and leave a little space, about 3mm. Let the ganache crystallize for 12 hours at 65C. Pipe the next layer, the almond praline feuilletine layer and scrape the excess with a chocolate metal scraper. Once this last layer has crystallized, seal all the molds with tempered milk chocolate. Let the chocolates crystallize at 65C and unmold the chocolate when the cocoa butter has released from the molds.
Nutritional Info
Per Serving
NAME AMOUNT
Calories (kcal) 50.7
Total Fat (g) 3.7
Saturated Fat (g) 1.7
Trans Fat (g) 0
Cholesertol (mg) 3.8
Sodium (mg) 5.7
Total Carbohydrate (g) 5
Dietary Fiber (g) 0.1
Total Sugars (g) 4.1 (Includes 1.2g Added Sugars)
Protein (g) 0.6
Vitamin E (mg) 0.1
Magnesium (mg) 1.1
Calcium (mg) 12.1
Iron (mg) 0.1
Potassium (mg) 7.9
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.