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- I'm Kriss Harvey,
and I'm the chocolatier
for andSons Chocolates in
Beverly Hills, California.
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andSons makes a variety of
modern and classic confections.
Probably our most popular
flavors at andSons
are the Speculoos bonbon,
the lemon verbena and Yuzu bonbon.
One of our signature bonbons is our
hazelnut praline and Pop Rock bonbon.
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So the first thing I'm gonna do I'm
gonna color the white chocolate.
In this case, we're gonna use pink,
a little bit more of a
rose pink, and a blue.
Piping a straight line is very difficult,
and in fact, this is
piping a straight line
into a demisphere, and so I'm gonna pipe
the lines in in a straight fashion,
but I'm gonna tilt the
mold onto a container
to kind of hold it at that angle.
So now that our colors are in,
it's time to spray the
color cocoa butter into it.
In this case, we're gonna use black,
and we first have to temper it
which is taking it down
to its working temperature
which is 29 degrees Centigrade.
Then we can spray it into the molds.
The cocoa butter sets almost immediately
so we have to work very quickly.
And after it's done spraying,
we're ready to shell the molds.
To shell the chocolate,
we take the sprayed mold
to the chocolate machine.
We flood the cavities
with the milk chocolate,
scrape off the excess, vibrate it to get
any bubbles out of it so
it all falls into place,
flip it over to empty the
chocolate back into the machine,
and then we scrape it
and clean up the sides,
and now we're ready to fill it.
The Pop Rock praline filling is a mixture
of hazelnut praline paste, hazelnut paste,
milk chocolate, cocoa butter,
and unflavored Pop Rocks.
The Pop Rocks will be protected by the fat
so they won't start sizzling
until the guest eats it.
So once the filling is made, it's time
to pipe the center into the shell,
and it's all done by hand.
It's right at eye level,
so they're all measured out correctly.
It's about five grams
of filling per bonbon.
After we fill the shelled bonbon molds,
it goes into the cooling cabinet
for about 35 or 40 minutes.
And then we're ready
to put the backs on it.
So we warm up the back
side to allow the tempered
chocolate to adhere to
the already-set chocolate.
Once chocolate is set, wet
chocolate will not adhere to it.
It'll pull right off.
It's allowing it to
kind of marry together.
At this point, we cap it
and we add our monogrammed
logo transfer sheet to it.
We scrape off the excess chocolate,
and now the bonbon mold is
ready to go in the cooler.
After about 30 minutes, we take
it out of the refrigerator.
We invert it onto a board
and knock it on the back
and they should all release.
And that is how we make our
signature praline Pop Rock
bonbon at andSons in
Beverly Hills, California.
One of the things I love
about watching our guests
eat these is the reaction on their face.
They love that sizzle going on.
It transports them sometimes
to their childhood,
and for a new generation
of chocolate eaters,
it's a whole new experience.
We never think it's too
early to eat our chocolate.
Breakfast, lunch, dinner,
chocolate makes people happy.
That's what is great about chocolate.
It makes everybody happy.
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