Salted caramel bon-bons
Salted caramel bon-bons - Marcus Wareing
These decadent little dark chocolate shells, filled with salted caramel, look beautiful on the plate and will wow your guests. If you are unable to find Valrhona shells, you can use another good quality brand.
Ingredients:
180g caster sugar
90ml water
135ml liquid glucose
300ml whipping cream
1 tsp salt
45g unsalted butter
1 tray of Valrhona dark chocolate shells 550g Valrhona 61% dark chocolate cocoa powder for dusting
Method:
1. Place the sugar, water and glucose in a thick-bottomed pan
2. Warm the cream in a separate pan
3. Cook the sugar mix until a dark caramel is reached, then reduce the heat and slowly add the warm cream, making it smooth after each addition
4. Make sure all the caramel is dissolved into the liquid, then take off the heat. Whisk in the salt and the butter
5. Pour through a fine sieve and cool quickly
6. Once the filling mixture is chilled, pipe into the dark chocolate shells. Make sure you fill each one up to the lip of the shell
7. Allow to set, then join each shell half together with some of the melted dark chocolate (leave some for the rolling). Leave to set again on baking parchment
8. Finally, roll the bon-bons in the melted chocolate and then in cocoa powder to finish
This recipe is available from the Great British Chefs app.