Chocolate Bears with Ultra Gooey Caramel & Crispy Hazelnut Praline

Dark chocolate shell (to start the day before): To make these chocolate bears with ultra gooey caramel & crispy hazelnut praline, start by preparing the ingredients for the chocolate shells. The dark chocolate will be split into two portions: 2/3 in a mixing bowl and 1/3 placed on a cutting board.

Chop the smaller quantity of dark chocolate using a knife into fine pieces...

...as shown in the photo.

Melt the larger quantity of dark chocolate in the microwave in 20 to 30 second intervals, stirring every time so it does not burn, without exceeding 50°C. For quick and easy temperature reading, a laser thermometer can be used.

Once the dark chocolate is completely melted and reaches a maximum of 50°C, add the previously chopped chocolate...

...and stir constantly until the chocolate cools down to 31/32°C. Stir thoroughly and bring the chocolate up the sides of the bowl to cool it down quickly. Simply adding the chopped chocolate will allow for relatively fast cooling. Ensure the chocolate is completely melted into the mass at 31/32°C (the ideal working temperature for tempered dark chocolate).

Take the Bruno bear chocolate mould...

...and fill the 3 cavities with tempered dark chocolate at 31/32°C.

Tap the sides of the mould with a chocolate spatula to release air bubbles and smooth the chocolate inside the cavities.

Flip the mould over the bowl to empty the cavities and tap the mould with the spatula to let the excess chocolate drain out.

Scrape the surface of the mould with the spatula. Keep the remaining tempered chocolate in an oven preheated to 30/35°C maximum, so you do not have to retemper it at the end of the recipe.

This is what the result should look like.

Place the mould upside down on a sheet of greaseproof paper and allow to set at room temperature in a cool room (18°C).

Ultra gooey vanilla caramel: Prepare all the ingredients. Mix the powdered gelatine with the hydration water (tap water or mineral water) and leave to hydrate for 15 minutes.

Heat the whipping cream and milk in a saucepan.

Meanwhile, split the vanilla pod in half lengthwise and scrape the inside with the tip of a knife to extract the seeds.

Add the pod and the vanilla seeds to the cream and milk...

...and bring to a boil. Once boiling, remove the saucepan from the heat and set aside.

Weigh the glucose syrup directly into another saucepan...

...and add the caster sugar.

Cook these two ingredients together while stirring with a spatula...

...until you get a medium brown caramel. Make sure the caramel doesn't get too dark to avoid a bitter taste.

Once the caramel is ready, pour the hot cream and milk over it to deglaze it...

...while stirring with a spatula to fully dissolve the caramel and avoid lumps.

Cook this caramel until it reaches 106°C, paying close attention as this temperature will be reached quickly. Using a probe thermometer is recommended at this stage.

Pour this caramel into a measuring jug (a tall, narrow container), taking care to remove the vanilla pod.

Add the butter...

...and blend with an immersion blender to incorporate the butter into the caramel.

Finally, add the gelatine mass and the fleur de sel...

...and blend again until a smooth and homogeneous mixture is obtained.

Transfer this ultra runny vanilla caramel into a food container...

...and cover directly with cling film to cool at room temperature (do not refrigerate).

Crispy hazelnut praline: Prepare all the ingredients.

Place the dark chocolate buttons in a mixing bowl...

...and add the milk chocolate buttons.

Add the cocoa butter or Mycryo cocoa butter as well...

...and melt everything in the microwave in 20 to 30 second intervals, stirring every time.

The temperature of the mixture will gradually rise.

Continue heating until reaching about 45°C, stirring with a spatula so the chocolates and cocoa butter are completely melted.

Once the chocolate mixture is melted, add the hazelnut praline...

...and mix thoroughly with a spatula until homogeneous.

Add the chopped hazelnuts...

...the puffed rice...

...as well as the fleur de sel and vanilla powder.

Mix all these ingredients together with a spatula...

...until homogeneous.

Assembly: Take the bear mould once the dark chocolate has set.

The chocolate must be firm, as shown here in the photo.

Fill 3/4 of the mould cavities with the crispy hazelnut praline...

...and smooth the surface well using a mini offset spatula.

Transfer the cooled gooey vanilla caramel into a piping bag...

...and pipe a layer of caramel preparation in the cavities, leaving a 1mm gap on top.

Repeat the operation for all the bears...

...as shown in the photo. The caramel will level itself out to form a flat surface.

Seal the bear cavities with a layer of dark chocolate (that has been kept warm from step 11). Pipe the chocolate in a zigzag pattern.

Smooth the surface of the mould using a cranked metallic spatula before the chocolate sets. Allow to set at room temperature, preferably in a cool room.

When the chocolate has set...

...cover the mould with a sheet of greaseproof paper...

...and a baking sheet.

Then flip everything while holding it firmly...

...and lift the chocolate mould. The chocolate bears should come off easily if tempering was performed correctly.

This is what the result should look like.

The chocolate bears with Gianduja, gooey caramel & crispy hazelnut praline are now ready. Store at room temperature (avoid refrigeration). These chocolates should be consumed as soon as possible.
Bon appétit!