Hazelnut Praline Chocolate Bonbons

Prepare the Hazelnut Praline

1. 1Spread the roasted and skinned hazelnuts on a baking sheet and toast lightly in a preheated oven at 180°C (350°F) for about 5-7 minutes. Let cool slightly.
2. 2In a heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil and cook without stirring until the syrup turns a deep amber caramel color.
3. 3Carefully add the warm hazelnuts to the caramel and stir to coat them evenly. Pour the mixture onto a parchment-lined baking sheet and spread into a thin layer. Sprinkle with sea salt. Let it cool completely until brittle.
4. 4Once cooled, break the praline into smaller pieces and transfer to a food processor. Process until it becomes a fine powder, then continue processing until it turns into a smooth, flowing paste. This can take several minutes, scraping down the sides as needed.

Make the Ganache

1. 1Heat the heavy cream in a small saucepan until simmering, but not boiling. Remove from heat.
2. 2Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1 minute, then whisk gently from the center outwards until smooth and emulsified.
3. 3Add the cold cubed butter and continue to whisk until fully incorporated and the ganache is glossy. Let the ganache cool slightly.

Assemble the Filling

1. 1Combine the hazelnut praline paste with the cooled ganache in a bowl. Mix until well combined and smooth. The mixture should be thick enough to pipe or roll.
2. 2Transfer the praline ganache mixture to a piping bag or cover and chill for at least 30 minutes, or until firm enough to handle. Roll small portions into desired bonbon shapes, such as spheres or small logs.
3. 3Place the shaped fillings on a parchment-lined tray and chill thoroughly in the refrigerator for at least 1 hour, or until very firm.

Enrobe the Bonbons

1. 1Temper the dark chocolate for the shell according to your preferred method (seed method, tabling method, or microwave method). Ensure the chocolate is glossy and fluid.
2. 2Line a baking sheet with parchment paper. Using a dipping fork or gloved hands, carefully dip each chilled praline filling into the tempered chocolate, ensuring it's fully coated.
3. 3Tap off any excess chocolate and place the enrobed bonbon onto the parchment-lined tray. If desired, decorate immediately with a sprinkle of sea salt, chopped hazelnuts, or chocolate shavings before the chocolate sets.
4. 4Allow the bonbons to set completely at room temperature or in a cool spot. Store in an airtight container in a cool, dry place.