Yuzu Caramel Bonbons are bite-sized, silky, sweet, tart and delightfully aromatic citrus caramel wrapped in dark chocolate.
Course Dessert
Keyword bonbons, caramel, chocolate, yuzu
Prep Time 1 hourhour
Cook Time 20 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 15bonbons
Author i sugar coat it!
Ingredients
For the shells:
colour cocoa butter
dark chocolate
For the caramel:
70grams35% creamalso good with coconut cream
200gramsbrown sugaror white granulated
1-2dropsyuzu juiceto cook the sugar
60gramsbutterunsalted
45gramsyuzu juice
Instructions
Decorate and cast the mold:
Prepare your mold by buffing it with alcohol and cotton pads. You can check out my post on how to prepare molds.
Melt and temper the cocoa butter and squeeze random, small droplets straight from the container into the mold. If you are worried about getting too much cocoa butter in the mold, use a paper cornet to pipe dots, or a paint brush to drop/splash the colour on. Allow to set.
Temper the dark chocolate (see chart here) and cast your mold. Allow to set.
Make the caramel:
Heat the cream in a small saucepan and set aside.
Rub a drop or two of yuzu juice into the sugar (this helps prevent crytallization and improves the texture of the caramel). Add a small amount of the rubbed sugar to a tall saucepan and allow to melt. Continue adding the sugar a bit at a time until it is all melted. shuffle or swirl the pot as needed, but do not stir.
Once the sugar is caramelized and medium to deep amber in colour, use a whisk to stir in the butter and cream. Stir in the yuzu juice and set aside to cool. Pipe into chocolate shells and allow to set for a few hours, preferably overnight, before capping.