Caramel & Gold bonbons

Created by

  • Ryan Stevenson -
level 1

Combining chocolate and caramel is a golden combination. For many consumers, it’s the ideal world. Combining these flavours brings back childhood memories. And with this easy recipe, you can’t go wrong in creating the ultimate indulgence to spoil your customers.

Recipe components

Callebaut® ingredients

Caramel bonbons

  • Mona Lisa® Creative Gold Metallic Powder

Prepare moulds of half-spheres: keep them at room temperature.

Brush the moulds with a thin layer of gold metallic powder.

Shell the moulds with pre-crystallised Gold chocolate.

Allow to set for about 1 hour before filling them.

Mix the salt into the caramel.

Pour into a piping bag and fill the pralines shells with the caramel. Leave to crystallise.

Seal the bottom of the pralines with Gold chocolate and leave to set for a few hours.

After unmoulding: decorate with a small dot of gold leaf.