Salted caramel bon-bons

These decadent little dark chocolate shells, filled with salted caramel, look beautiful on the plate and will wow your guests. If you are unable to find Valrhona shells, you can use another good quality brand for this classic petit four from Marcus Wareing.

First published in 2015





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
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
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
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
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
Finally, roll the bon-bons in the melted chocolate and then in cocoa powder to finish
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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