Caramel Bon Bons

METHOD

1. In a sauce pot, cook water, glucose, and sugar to a medium dark amber color, 370°F-375°F. (This can take between 8-10 minutes, it's okay to stir a few times with a spatula during the process).

2. Turn heat off and add the butter, whisking to incorporate (don’t worry if the caramel looks broken at this point). Then whisk in the warm soy milk.

3. Bring the mixture to 45°F.

4. Place the chocolate and salt into a 16 oz glass measuring cup, pour in the caramel and immersion blend smooth.

5. Pour into a shallow pan and cover with plastic wrap. Chill in the refrigerator.

FOR CHOCOLATE BON BONS

• Using caramel that is between 77°F - 80°F, pipe 8g into each chocolate shell.

• Pipe tempered chocolate over openings to create a cap and seal the bon bon. The chocolate should be somewhat set before enrobing. 

• With gloved hands, enrobe the bon bons in tempered chocolate. Gently plop them onto a sheet tray with cocoa powder, roll them around to get a thick, even coating.

• Store in the refrigerator until ready to use,  best eaten at room temperature.

NOTE

• If serving the bon bons directly from the refrigerator, you can cook the sugar to 235°F.