Belcolade Pecan Boucheé


Working Method

  • Temper the Belcolade Origins Noir Philippines 68% Cacao-Trace and mold into the desired shape very thinly. 
  • Allow it to crystallize.

Pecan Praliné
  • Mix sugar and water, cook until reaching 118°C. Add the pecan nuts and caramelize.
  • Add salt.
  • Pour the caramel mixture onto a silicone sheet and let it cool. Blend with a food processor to achieve a smooth praline.

Prepared Praliné
  • Heat up (melt) the pecan praline, Belcolade Origins Noir Philippines 68% Cacao-Trace and Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace together until 40-45°C.
  • Temper everything at 26°C.
  • Fill the Belcolade molds and refrigerate for a maximum of 10 minutes at 4°C.
  • Allow to crystalize at 16°C for 1-2 hours with a relative humidity level lower than 60%.

Salty Caramel
  • Make a caramel with sugar and glucose.
  • Heat up cream and butter, and add to the caramel step by step.
  • Add salt and allow to cool down.
  • Fill the molded chocolates with the caramel filling.

Salted Shortcrust
  • Mix all ingredients to obtain a sandy texture.
  • Roll out between two papers to 2-3mm thickness.
  • Cut circles of 4cm diameter.
  • Bake at 170°C for around 8 minutes with open damper.

Black Color Spray
  • Melt the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace and mix with the black color. 
  • Temper until 30°C and spray on the bouchée at a temperature of 15°C to create a smooth and soft velvet effect.

Pecan Bouchée

Author: Jeffrey De Weyer, Belcolade Technical Advisor, in collaboration with Oliver Van Nueten, Chocolatier.

Complexity level:  

Savor the renowned bouchée, a harmonious blend of exquisite textures and flavor profiles encapsulated in a single bite. Elevating this creation, I crafted a uniquely specific taste experience using our Belcolade Origins Noir Philippines 68% Cacao-Trace.


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