Blackberry and Strawberry Bonbons

Name: Blackberry and Strawberry Bonbons
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 to 4 servings
Ingredients: 1/4 cup hazelnuts; 6 ounces best-quality white chocolate, coarsely chopped; 6 ounces semisweet chocolate, coarsely chopped; Seeds from 1/2 vanilla bean; 1 teaspoon espresso powder; 1 pint blackberries; 6 to 8 long-stemmed strawberries

Recipe courtesy of Bobby Flay

Show: Brunch at Bobby's

Episode: Breakfast in Bed

Blackberry and Strawberry Bonbons

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Level: Intermediate
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

525

Total Fat

32

Saturated Fat

16

Carbohydrates

63

Dietary Fiber

8

Sugar

53

Protein

7

Cholesterol

9

Sodium

44

Total: 1 hr
Active: 30 min

Level: Intermediate
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

525

Total Fat

32

Saturated Fat

16

Carbohydrates

63

Dietary Fiber

8

Sugar

53

Protein

7

Cholesterol

9

Sodium

44

Total: 1 hr
Active: 30 min

Ingredients

1/4 cup hazelnuts

6 ounces best-quality white chocolate, coarsely chopped

6 ounces semisweet chocolate, coarsely chopped

Seeds from 1/2 vanilla bean

1 teaspoon espresso powder

1 pint blackberries

6 to 8 long-stemmed strawberries

Directions

Line two baking sheets with parchment paper. Put the hazelnuts in a small skillet over medium heat and toast, tossing, until light golden brown and toasty-smelling, about 3 minutes. Transfer to a cutting board and let cool slightly. Chop finely.
Fill two small saucepans with a few inches of water and bring to a bare simmer over low heat. Put the white chocolate and the milk chocolate in separate bowls just large enough to fit snugly over the saucepans without touching the water. Set the bowls over the simmering water and cook, stirring occasionally, until the chocolates are almost completely melted. Remove the bowls from saucepans. Stir the vanilla bean seeds into the white chocolate, and the espresso powder into the milk chocolate; stir each until completely melted and smooth.
Dip the bottoms of the blackberries first in the white chocolate and then in the chopped hazelnuts. Place on one of the lined baking sheets. Dip the strawberries in the semisweet chocolate, shaking off any excess. Place them on the second baking sheet. Refrigerate both baking sheets until the chocolate is set, about 30 minutes. Serve on a small platter.