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1
For the molds: In a small saucepan over low heat, melt the chocolate.
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2
Temper the milk chocolate by melting it first and allowing it cool to about 82 degrees F. Reheat the chocolate to about 88 degrees F for use.
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3
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.
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4
Allow to set.
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5
Reserve extra tempered chocolate.
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6
For the praline butter: In a small saucepot over low heat, heat the fondant and invert sugar until soft.
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7
In a separate small saucepot over low heat, melt the chocolate.
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8
Combine the fondant, melted chocolate, praline, and butter in a separate bowl and mix with an immersion blender until smooth.
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9
Place in a piping bag without a tip.
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10
Using the pastry bag, fill the prepared chocolate hemisphere molds with the praline butter until each mold is about 3/4 full.
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11
Cover the praline butter-filled mold with more tempered milk chocolate to seal the bonbon.
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12
Scrape the top to remove excess chocolate.
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13
Let rest at room temperature until set, 2 to 3 hours.
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14
Carefully unmold.
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15
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.
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16
Hold the shape by placing the paper between 2 sturdy objects, like 2 books.
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17
Let the chocolate set.
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18
Take each leg and adhere to the unmolded chocolate bonbon with a little additional tempered milk chocolate.
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19
Each chocolate mold requires 8 legs.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
