Miso caramel bonbon
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Long shelflife
- Level:
-
Difficult
- Makes:
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60 pcs
- Shelf life:
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60 days
- Conservation:
-
Humidity controlled fridge
Spray mixture
Ingredients: Spray mixture
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0.1 ozCopper colouring
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7.1 ozcacao butter
Preparation: Spray mixture
- Melt, mix and temper together.
- Spray bonbon moulds of your choice with the spray mix.
Bonbons (moulding)
Ingredients: Bonbons (moulding)
Preparation: Bonbons (moulding)
- Temper the chocolate and shell the moulds.
Miso caramel
Ingredients: Miso caramel
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2.8 lbCream 35 %
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0.9 lbLiquid glucose 40DE
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4.9 ozBlonde miso
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0.1 ozsalt
Preparation: Miso caramel
- Heat together.
Ingredients: Miso caramel
-
1.3 lbsugar
Preparation: Miso caramel
- Cook into a blond caramel.
- Deglaze with the hot cream.
- Cook to 106°C.
Ingredients: Miso caramel
-
10.6 ozbutter
Preparation: Miso caramel
- Pour over the combined chocolate and butter.
- Emulsify with the hand blender.
- Cool down to 35°C.
- Fill the shells.
- Seal the shells with tempered milk chocolate.
Comments
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