BAHIBÉ SOFT CARAMEL BONBONS
Category: Truffles, bonbons and candies
Serving: 1/2 frame (large 10mm frame)
758 g heavy cream
753 g sugar
226 g glucose
- Bring the cream to a scald while the sugar cooks.
- Cook the sugar to burnt stage, 365˚F.
- Add the warm glucose.
- Add the scalded cream.
- Cook to 240.5°F (115.8°C).
- Fold in the melted BAHIBÉ 46% Milk Chocolate just to combine.
- Cast into an oiled, stacked frame.
- Allow to cool undisturbed.
- Cut and wrap as desired.