Recipe post ·
Whisky & Caramel Bonbons
Dark chocolate shells filled with a soft and silky whisky caramel.
Watch the video for the technique.
Ingredients
For the shells
- 400 g dark chocolate
For the whisky caramel
- 110 g caster sugar
- 35 g water
- 80 g heavy cream
- 30 g unsalted butter
- 30 g whisky
- 1.5 g fine sea salt
Method
- 1.
Temper the chocolate Melt the dark chocolate to 45–50°C, cool to 27–28°C, then gently bring it back to 31–32°C.
- 2.
Make the shells Fill a clean, polished bonbon mould with the tempered chocolate. Tap out any air bubbles, turn the mould upside down and let the excess drain out. Scrape clean and leave the shells to crystallise.
- 3.
Make the caramel Combine the sugar and water and cook without stirring until you reach a deep amber caramel. Slowly add the warm cream and stir until smooth. Cook to 107–108°C, then remove from the heat. At around 60°C, emulsify in the butter and salt. Let the caramel cool to 45–50°C, then emulsify in the Wolfie’s whisky. This keeps much more of that whisky flavour in the finished caramel.
- 4.
Fill Cool the caramel to 27–29°C, then pipe into the chocolate shells, leaving about 2 mm at the top. Leave to settle for at least 4 hours.
- 5.
Close the bonbons Bring the remaining chocolate back to 31–32°C, spread over the mould and scrape clean. Let crystallise completely before demoulding.
