Baileys Bonbon | Nolyns Kitchen

Today a new video: Baileys Bonbon. These Baileys Bonbons are so easy to make. Homemade Baileys Bonbons are the best. This recipe will blow your mind!
The dark chocolate with a filling of baileys is such a great combination. At first I was a little bit skeptical, but it turned out so good. For the color we used cocoa butter with green and blue coloring.
If you want to know how to make Baileys Bonbons you can find the recipe below. This is the best Baileys Bonbons recipe you will find. If you like this video I really appreciate an reaction or feedback on the video!
#BaileysBonbons #bonbons #bonbon
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200 grams of belgian chocolate
30 grams of cocoa butter
4 grams of green food powder color
4 grams of blue food powder color
Syrup
200 milliliters of coffee
200 milliliters of baileys liqueur
150 grams of granulated sugar
12 grams of pectine
Ganache
90 grams of hazelnuts
100 milliliters of heavy cream (35%)
30 milliliters baileys liqueur
240 grams of white chocolate
◾Instructions
1. For the syrup add 200 milliliters of coffee, 200 milliliters of baileys liquer, 150 grams of granulated sugar and 12 grams of pectine in a sauce pan. Heat everything till 101°C.
2. Roast 90 grams of hazelnuts in your oven.
3. Sieve the syrup and let it cool down below 30°C.
4. Next crush your hazelnuts in small pieces.
5. For the baileys genache add 45 grams of hazelnuts, 100 milliliters of heavy cream (35% fat) and 30 milliliters of baileys liquer in a sauce pan. Heat eyverhting.
6. Then add 240 grams of white chocolate and mix everything together. When the chocolate is completely melted add another 45 grams of hazelnuts. When everything is mixed take of the heat and let the genache cool down below 30°C.
7. For the first layer of chocolate melt 200 grams of Belgian Chocolate au bain marie or use a microwave. Let the chocolate cool to 30°C.
8. Then melt 30 grams of cocoa butter. Dip a cotton pad in the cocoa butter and grease the molds first. Then use a clean, dry cotton pad to clean the bonbon mold.
9. Divide the melted cocoa butter in two small trays. Add 4 grams of green food powder color in one tray and 4 grams of blue food coloring in the other tray.
10. Dip a cotton pad in the green colored cocoa butter and color the bonbon mold. Clean the bonbon mold on a paper towel.
11. Then use a small brush to color the bonbon mold with the blue colored cocoa butter. Clean the bonbon mold on a paper towel.
12. Pour the chocolate into the bonbon mold and knock out the air bubbles. Then turn the mold on and let the chocolate run out of the bonbon mould. Tap on the side so that the excess chocolate falls out of the mold as well.
13. Remove the excess chocolate with a scraper. Allow the chocolate that has fallen on the marble plate to solidify so that you can reuse it. Let the bonbon molds set in the fridge for 30 minutes.
14. Pour the Bailey syrup into the bonbon mold and knock out the air bubbles. Let it set in the fridge for 1 hour.
15. Pour the Bailey chocolate genache into the bonbon mold and knock out the air bubbles. Let it set in the fridge for 1 hour.
16. Next pour the tempered Belgian Chocolate (30°C) on top of the Bailey chocolate genache layer. Knock out the air bubbles and use a scraper to remove the excess chocolate. Let it set in the fridge for 30 minutes.
17. After 30 minutes in the fridge hit the bonbon mold on the marble plate so that the bonbons come loose. The Baileys BonBons are ready to be served!
⏱️Timestamps
0:00 - Intro
0:10 - Syrup
0:33 - Hazelnuts
0:39 - Pectin
1:14 - Cool the syrup
1:16 - Baileys genache
2:05 - Melt Chocolate au bain marie
2:28 - Preparing mold
3:17 - Coloring
4:35 - First Chocolate layer
5:14 - Fridge
5:19 - Syrup layer
5:42 - Fridge
5:51 - Baileys genache layer
6:13 - Fridge
6:21 - Second Chocolate layer
6:42 - Fridge
6:46 - Bailey Bonbon
6:55 - Tasting
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[@selinalavanya9556]

This looks great and tasty!! 🤩🤩🤩 Hope you enjoyed it!!

[@SvetlanaKorotkova379]

В описании рецепта неправильно указан ингредиент. Вы добавили 12 грамм глюкозы, а написали пектин.

[@talondayve8744]

Hi i just want to ask why is your pectin in glucose form? isn't pectin supposed to be powder?

[@NolynsKitchen]

It can be both!

[@kittyclawhauser6961]

How many bonbons does this recipe make?

[@NolynsKitchen]

At least 24!

[@kittyclawhauser6961]

Thanks for the quick reply! I'm very excited to try this recipe soon

[@NolynsKitchen]

Let me know how it went!