Chocolate Praline Spider Bonbons

Name: Chocolate Praline Spider Bonbons
Prep time: P0Y0M0DT3H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT5H45M0.000S
Yield: 64 pieces
Ingredients: 4 pounds milk chocolate, chopped; Chocolate hemisphere molds; 2 tablespoons fondant; 1 tablespoon invert sugar; 5 ounces milk chocolate chopped; 1 pound praline; 1 1/2 cups (3 sticks) butter, at room temperature

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Level: Advanced
Total: 5 hr 45 min

Prep: 3 hr
Inactive: 2 hr 30 min
Cook: 15 min

Yield: 64 pieces

Level: Advanced
Total: 5 hr 45 min

Prep: 3 hr
Inactive: 2 hr 30 min
Cook: 15 min

Yield: 64 pieces

Ingredients

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Chocolate Molds:

4 pounds milk chocolate, chopped

Chocolate hemisphere molds

Praline Butter:

2 tablespoons fondant

1 tablespoon invert sugar

5 ounces milk chocolate chopped

1 pound praline

1 1/2 cups (3 sticks) butter, at room temperature

Directions

For the molds: In a small saucepan over low heat, melt the chocolate. Temper the milk chocolate by melting it first and allowing it cool to about 82 degrees F. Reheat the chocolate to about 88 degrees F for use. Prepare 2 trays of chocolate hemisphere molds (32 pieces per mold) with tempered melted milk chocolate by coating the insides of the mold with a layer of the milk chocolate. Allow to set. Reserve extra tempered chocolate.
For the praline butter: In a small saucepot over low heat, heat the fondant and invert sugar until soft. In a separate small saucepot over low heat, melt the chocolate. Combine the fondant, melted chocolate, praline, and butter in a separate bowl and mix with an immersion blender until smooth. Place in a piping bag without a tip.
Using the pastry bag, fill the prepared chocolate hemisphere molds with the praline butter until each mold is about 3/4 full. Cover the praline butter-filled mold with more tempered milk chocolate to seal the bonbon. Scrape the top to remove excess chocolate. Let rest at room temperature until set, 2 to 3 hours.
Carefully unmold. For the legs, place the remaining tempered milk chocolate in a piping bag and pipe 2-inch lines on strips of parchment paper, cut 3 inches by 6-inches, and curl the paper slightly to create an arc. Hold the shape by placing the paper between 2 sturdy objects, like 2 books. Let the chocolate set. Take each leg and adhere to the unmolded chocolate bonbon with a little additional tempered milk chocolate. Each chocolate mold requires 8 legs.