Gingerbread men chocolate bonbons

Method

Bring a little festive warmth to your Christmas chocolate range with these irresistibly nostalgic Spiced Caramel Gingerbread Man Bonbons. Featuring rich Callebaut 823 Milk Chocolate, a cosy blend of winter spices, and a buttery, softly set caramel centre, they’re finished with our Cozy Christmas Transfer Sheets for maximum seasonal charm.

Perfect for patisserie counters, festive gift boxes, or limited-edition launches, these bonbons not only taste like Christmas, they look like it too.

Ingredients

For the shells:

• 500g Callebaut 823 Milk Chocolate
• Cozy Christmas Transfer Sheet

For the spiced caramel filling:

• 125g KerryMaid Whipping Cream Alternative
• 1 Vanilla Bean 
• 170g Granulated Sugar
• 125g Dark Soft Brown Sugar
• 40g Confectionery Glucose Syrup; DE60
• 200g Unsalted Butter (cubed)
• 1 tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ¼ tsp Ground Cardamom
• ⅛ tsp Ground Cloves

How to make Gingerbread men chocolate bonbons

Decorate & Shell

Seperate the magnetic base from the Gingerbread Man Chocolate Mould and add in a cut to size Cozy Christmas Transfer Sheet in the base of the mould to decorate the chocolates. Shell your mould with Callebaut 823.

Make the spiced caramel

1. Infuse the vanilla bean in the cream, heat and set aside.
2. Make a dry caramel with the sugars and add the glucose.
3. Then add the butter and slowly add the cream.
4. Stir in the cinnamon, ginger, cardamom, and cloves. Simmer for 1–2 minutes.
5. Strain and allow to cool, then pipe into your moulds up - leaving a few millimeters for capping.
6. Allow to crystalise and close off with remaining Callebaut 823.

Enjoyed this recipe? Put a delicious twist on it by swapping Callebaut 823 for Callebaut Gold; the rich caramel notes pair beautifully with the spiced filling.