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Salted caramel bon-bons

Salted caramel bon-bons

  • Petit four
  • medium
  • makes 60
  • 60 minutes, plus 15 minutes setting time

PT1H

PT15M

1
Place the sugar, water and glucose in a thick-bottomed pan. Warm the cream in a separate pan
  • 180g of caster sugar
  • 90ml of water
  • 135ml of liquid glucose
  • 300ml of whipping cream
2
Cook the sugar mix until a dark caramel is reached, then reduce the heat and slowly add the warm cream, beating smooth after each addition
3
Make sure all the caramel is dissolved into the liquid, then take off the heat. Whisk in the salt and the butter. Pour through a fine sieve and cool quickly
  • 1 tsp salt
  • 45g of unsalted butter
4
Once the filling mixture is chilled, pipe into the dark chocolate shells. Make sure you fill each one up to the lip of the shell
  • 60 Valhrona dark chocolate shells
5
Allow to set, then join each shell half together with some of the melted dark chocolate (leave some for the rolling). Leave to set again on baking parchment
  • 550g of Valhrona 61% chocolate, melted
6
Finally, roll the bon-bons in the melted chocolate and then in cocoa powder to finish
  • cocoa powder for dusting

Ingredients

Metric

Imperial

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