Rustic Fleur de Cao Ladoo Bonbons

1.Blitz the dates and cashew nuts in a food processor for 20-30 seconds.​

2.Melt chocolate and blitz with dates and cashews to form a dough. Roll out to desired thickness and set for 1 hour.​

3.Portion and use inside bottom layer of bonbon. ​

1.Cook sugar and glucose syrup into dry, golden-brown caramel.​

2.Slowly add warm cream, butter and vanilla bean. Bring to 124°C.​

3.Cool to 27°C before piping into bonbon​

1. In a saucepan, heat cream, glucose, invert sugar, and salt to 65 °C. ​
2. Pour the hot mixture over the chopped chocolate. Let sit for 2 minutes. ​
3. Blend with an immersion blender until smooth and glossy. Scrape sides and blend again. ​
4. Incorporate soft butter and blend until fully emulsified​
5. For molded bonbons: 30–31 °C​
6. For slabbed ganache: 36–38 °C​
7. Crystallize​
8. Pour into molds or frame (8 mm thick). Refrigerate briefly, then allow to set at 18–20 °C for 24–48 hours.​