Fleur de Cao Bonbon

Fleur de Cao Bonbon

  • Quick & easy (production)
These Fleur de Cao Bonbons highlight the complex, aromatic profile of Callebaut Fleur de Cao through a refined ganache enriched with warm spices. A smooth dark chocolate ganache is infused with cinnamon and chili, creating a layered flavor profile where subtle heat and spice enhance the chocolate’s natural character. A delicate coating of tempered chocolate adds structure and a clean finish, delivering a polished, bite‑sized confection. As Chef Jeremy Fogg explains, “The flavor notes that stood out to me most were warm spices and smokiness. The cinnamon, chili powder, and smoked sea salt are meant to enhance those flavor profiles.” The chocolate’s inherent smokiness is amplified by the spice infusion, creating depth and balance while keeping the texture smooth and refined. The result is an elegant bonbon with a bold yet harmonious flavor profile, ideal for premium assortments and gifting.
Level:
Medium
Makes:
90-100 BonBons
Shelf life:
2 days
Conservation:
Air tight, room temperature

FLEUR DE CAO BONBON

Ingredients

  • 2.0 lb
    Callebaut fleur de cao
  • 1.0 lb
    Heavy cream
  • 2.8 oz
    Glucose syrup
  • 1.1 oz
    Cinnamon stick
  • 0.1 oz
    Chili powder
  • 4.0 oz
    Butter softened

Preparation

  1. Heat the heavy cream and glucose syrup to a boil. Turn off the heat and add the
  2. cinnamon sticks and chili powder and steep for 15 minutes.
  3. Bring the mixture back to a boil.
  4. Pour through a fine mesh strainer into a bowl with the chocolate. Let sit for 1 minute to
  5. melt the chocolate
  6. Cook sugar, water, and citric acid to 240 F. Slowly pour into egg whites while whipping.
  7. Continue whipping on high until meringue cools to around 80°F (27°C).
  8. Stir with a rubber spatula, starting the middle to create the emulsion and slowly work
  9. outwards until fully emulsified. 
  10. Add the softened butter and stir until emulsified.
  11. Pour into an 8” x 12” (20cm x 30cm) frame. Let ganache crystallize fully
  12. Remove from the frame. Add a thin layer of tempered Fleur De Cao to the top of the
  13. ganache, spread evenly, and allow to set.
  14.  Flip the ganache over so the tempered chocolate is on the bottom.
  15. Dip each bonbon into tempered Fleur De Cao. Add any decorative flourish as desired.