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1
For the hazelnut ganache: Put the chocolate couverture in a medium bowl and set aside.
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2
In a medium saucepan, scald the heavy cream.
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3
Pour the scalded heavy cream over the chocolate couveture and set aside for 3 to 5 minutes to allow the scalded milk to melt the chocolate.
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4
With a rubber spatula, gently stir the chocolate and heavy cream until fully blended and smooth.
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5
Add the butter and stir with a rubber spatula to incorporate.
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6
Add the hazelnut extract and stir to incorporate.
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7
Pour the mixture into a large pastry bag and set aside.
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8
Pre-treat the polycarbonate chocolate mold with red (or any color desired) cocoa butter.
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9
Once the cocoa butter is set, brush each mold with a thin layer of tempered chocolate.
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10
Fill the entire mold with the fluid tempered chocolate and tap on work surface to release air bubbles.
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11
Quickly invert the mold and tap out excess chocolate.
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12
With a putty knife, scrape off the rest of the chocolate, let the mold rest upside down for 1 minute, and then scrape off surface of mold again.
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13
Let the chocolate set.
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14
Fill each mold with hazelnut ganache, 3/4 of the way full.
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15
Let the hazelnut ganache set.
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16
Pour the fluid tempered chocolate over the mold and spread thin, scraping off any excess.
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17
Tap mold on surface to release any air bubbles, and then scrape excess chocolate again.
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18
Transfer the finished mold to the freezer and let set for 2 to 3 minutes.
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19
Pull out the mold, invert, and tap on clean work surface to release finished bonbon.
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20
To assemble: Dip the hazelnuts in fluid tempered chocolate and let set.
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21
Attach to finished bonbons with a small dab of tempered chocolate.
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22
With a small pastry bag, pipe the tempered chocolate on parchment paper in a 1 1/2-inch upside-down V-shape.
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23
Repeat to make 80.
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24
Once set, lift the piped tempered chocolate and attach to the bonbons with a small dab of tempered chocolate to look like the legs of a spider.
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25
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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26
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.
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27
Over a double boiler, melt 1 pound 4 ounces chocolate to 115 to 120 degrees F. Bring the bowl with the melted chocolate to a flat, clean work surface (preferably marble or stainless steel ), wiping away any access water or steam from the bowl.
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28
With a rubber spatula, fully incorporate the remaining 2 ounces chocolate.
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29
Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note).
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30
Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface.
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31
If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes.
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32
If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered.
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33
When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.)
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34
Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.
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35
Cook's Note: To table, pour 2/3 of the chocolate onto a marble slab, quickly spread with a thin metal spatula, scrape into a pile with a putty knife, and then spread thin again.
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36
Repeat until the right consistency is reached.
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37
Add back to the warm chocolate.
