Hibiscus and Honey Caramel Bonbons
Recipe by: Jessica Ellington
|1.05 oz (30g)||Water|
|4.27 oz (121g)||Granulated Sugar|
|0.63 oz (18g)||Clover Honey|
|4.27 oz (121g)||Heavy Cream|
|2.57 oz (73g)||Butter|
|0.14 oz (4g)||Kosher Salt|
|5.29 oz (150g)||Heavy Cream|
|5.29 oz (150g)||Luker Nevado White Chocolate (LUK W207)|
|1.23 oz (35g)||Hibiscus Flavor Paste (DRE 24320 7)|
|As needed||Luker Nevado White Chocolate (LUK W207)|
|As needed||Luker Palenque Dark Chocolate (LUK D217)|
|As needed||Colored Cocoa Butter|
- Boil water, sugar and honey. Continue cooking to a deep caramel.
- Remove from heat.
- De-glaze caramel with cream.
- Add butter and salt.
- Return to heat and cook to 115°C (239°F).
- Cast into a thin layer and let cool to at least 35°C (95°F).
- Boil heavy cream.
- Pour over Luker Nevado White Chocolate.
- Emulsify with an immersion blender.
- Add Hibiscus Flavor Paste and salt and emulsify again.
- Cool to at least 35°C (95°F).
- Prepare polycarbonate molds by polishing with a cotton ball.
- Temper Luker Nevado White Chocolate per manufacturer’s instructions.
- Color white chocolate with colored cocoa butters or fat-soluble colorings.
- Using small, stiff paintbrushes, paint desired shape into mold cavities or, alternatively, splatter cavities with a small, stiff paintbrush dipped in colored chocolate.
- Let harden.
- Temper Luker Palenque Dark Chocolate per manufacturer’s instructions.
- Fill cavities with dark chocolate and tap out air bubbles.
- Hold mold upside down and tap out excess chocolate.
- Scrape surface to clean the edges of each cavity.
- Allow chocolate to crystallize.
- Fill the first half of the chocolate bonbon with caramel and the second half with hibiscus ganache. Be sure to leave enough room to cap with more chocolate.
- Temper more Luker Palenque Dark Chocolate. Fill remaining space of each cavity with chocolate.
- Tap out air bubbles and scrape surface to clean the edges of each cavity.
- Let chocolate crystallize and un-mold by turning mold upside down and gently tapping one edge on the counter.