Miso caramel bonbon

Miso caramel bonbon

  • Long shelflife
Level:
Difficult
Makes:
60 pcs
Shelf life:
60 days
Conservation:
Humidity controlled fridge

Spray mixture

Ingredients

Preparation

  1. Melt, mix and temper together.
  2. Spray bonbon moulds of your choice with the spray mix.

Miso caramel

Ingredients

  • 2.8 lb
    Cream 35 %
  • 0.9 lb
    Liquid glucose 40DE
  • 4.9 oz
    Blonde miso
  • 0.1 oz
    salt

Preparation

  1. Heat together.

Ingredients

  • 1.3 lb
    sugar

Preparation

  1. Cook into a blond caramel.
  2. Deglaze with the hot cream.
  3. Cook to 106°C.

Ingredients

Preparation

  1. Pour over the combined chocolate and butter.
  2. Emulsify with the hand blender.
  1. Cool down to 35°C.
  2. Fill the shells.
  3. Seal the shells with tempered milk chocolate.

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Comments

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Submitted by Krupali Kamdar on Mon, 07/28/2025 - 12:56

Hi there,

I have recently started my new chocolate venture named Kokos Chocolate (@kokos_chocolate). I have been using Callebaut callets for making the chocolates. I have a doubt for making the bonbons. In the above recipe its mentioned that we have to temper the chocolate block, however I was told in my chocolate making classes that we don't have to temper the chocolate slabs/ blocks. Can you please share your opinion on the same.

Regards,
Krupali Kamdar