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Plant-Based Solaris Chocolate Bonbon

7 Dec 2021



  1. Moulding
  2. Praliné Ganache
  3. 5 spice Praliné  



Melt the Belcolade Selection M. Plant-Based Cacao-Trace chocolate to 45°C and temper it at 28.6°C. Mould the moulds to make filled chocolates and leave to crystalize. 

Praliné Ganache


Heat the Plant-Based cream, the Plant-Based butter and glucose at 80°C. Pour the heated composition directly onto the Plant-Based chocolate, praliné, cocoa butter and ebony and mix well. Make an emulsion between 35°C and 38°C and mix with an immersion blender. Put the ganache at a temperature of 30°C in a piping bag and fill pre-moulded Plant-Based chocolate shells. Leave to crystallize for at least 12 hours at a temperature of 16-18°C and an average humidity below 60%. 


Dry caramelize the sugar and add the 5 spice mix. Leave to cool down and mix into a powder. First heat the Belcolade Selection M. Plant-Based Cacao-Trace chocolate and cocoa butter at 45°C. Then add the praliné (20-22°C), the Patisfrance Pralirex Hazelnut and the 5 spice mix caramel powder and temper the mixture at 26°C. Pipe the praliné filling on top of the ganache. Leave to crystalize in a fridge of 5°C for 5 to 10 minutes. Once crystallized, seal the moulds with tempered Belcolade Selection M. Plant-Based Cacao-Trace chocolate. Demould after crystallization. Store the finished product at 16°C.

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