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Salted Caramel Chocolate Bonbon with flaky Sea salt
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Salted Caramel Dark Chocolate Bonbons

Prep Time40 minutes
Cook Time10 minutes
Cooling Time1 hour 30 minutes
Total Time2 hours 20 minutes
Servings: 64 chocolate bonbons

Equipment

Ingredients

Salted Caramel Dark Chocolate Bonbons

  • 115 g sugar
  • 48 g glucose syrup
  • some water to just fully moisten the sugar
  • 115 g whipping Cream
  • 1 tsp vanilla syrup
  • 23 g butter
  • 390 g dark chocolate couverture, 56% cocoa
  • 3.7 g flaky sea salt
  • 300 g dark chocolate couverture, 56% cocoa (for enrobing)
  • 60 g cocoa butter

Instructions

Ganache

  • - Scale chocolate and salt and keep aside.
  • - Moisten the square cake ring on the sides, place on a piece of cling film onto a bakig sheet and attach the cling film to the moistened sides of the the ring.
  • - Combine cream, butter and vanilla syrup in a pot and bring to a boil, keep aside.
  • - Combine sugar, glucose syrup and water in a pot and cook until golden brown. Don´t stir before it forms big bubbles.
  • - Add the cream mixture in three additions stirring constantly. Make sure the cream is well combined into the caramel before adding more.
  • - Add the chocolate and salt, stir until homogenous.

Enrobing and dusting

  • - Pour the ganache into the frame, level out the ganache to an even surface with a small offset spatula.
  • - Let the ganache set in the fridge for one hour.
  • - Prepare a container with sifted cocoa powder to dust the chocolates in after dipping. Set aside.
  • - Remove the ganache from the fridge and remove the ring.
  • - Cut the ganache into 2cm cubes, place on a baking sheet and freeze. If the ganache breaks while cutting, it is too cold, let it rest for 10 minutes at room temperature.
  • - Melt the dark chocolate and cocoa butter in a water bath.
  • - Prepare a medium sized sieve over a bowl to remove access powder after dusting the chocolates. Set aside.
  • - Take a handful of chocolate bonbons from the freezer, dip them one by one into the melted chocolate, remove with the chocolate fork and transfer into the sifted cocoa powder.
  • - Roll the chocolate bonbon until it is fully covered with cocoa powder, remove and tranfer into the sieve, remove access powder.
  • - Transfer the bonbons back into the freezer.
  • - Continue with the rest of the chocolates.
  • - Transfer chocolate bonbons into a closed container and let thaw gently in the fridge.