Green Apple Caramel Bonbons Recipe

Method

A thin, snappable milk chocolate shell gives way to runny apple caramel in this autumnal bonbon. Paired with Silky Ghana Milk Chocolate, the smooth filling creates a comforting balance of fruit and chocolate.

How to Make Green Apple Caramel Bonbons

Makes 84 bonbons

For the Shells

1. Decorate your mould with coloured cocoa butters (we used White SCR473 (https://www.keylink.org/product/coloured-cocoa-butter-arctic-white), Black SCR448 (https://www.keylink.org/product/coloured-cocoa-butter-e-free-black) & Yellow SCR457 (https://www.keylink.org/product/coloured-cocoa-butter-e-free-yellow)).
2. Shell your mould with Silky Ghana Milk Chocolate (https://www.keylink.org/product/cacao-barry-origin-chocolate-milk-ghana?id=SCC1106B&=) and allow to set while you prepare your filling.

For the Filling

1. Heat the sugar in a saucepan, starting with a small amount and gradually adding until it's all melted and turns a caramelised blond colour.
2. Reduce the heat and add the glucose, mixing well.
3. Deglaze with the cream by adding gradually and mixing well, then bring to 115°C and remove from the heat.
4. Stir in the Ravifruit apple purée (https://www.keylink.org/product/ravifruit-apple-puree-2) and pour into a tall jug. Add the Mycryo cocoa butter (https://www.keylink.org/product/beurre-de-cacao-mycryo) and mix with a hand blender until emulsified.
5. Allow to cool to 30°C and pour into a piping bag.
6. Pipe the green apple filling into your shells and leave to set at room temperature for at least 12 hours.

Assembly

1. The apple filling will still be slightly runny and more difficult to close, so mix equal parts cocoa butter (https://www.keylink.org/product/cocoa-butter-in-callets) and Callebaut 811 dark chocolate (https://www.keylink.org/product/callebaut-dark-chocolate-couverture-812) and pre-crystallise.
2. Spray a thin layer of the chocolate and cocoa butter mix to ensure the filling holds when closing, then clean the mould using a scraper.
3. Pour the remaining Silky Ghana Milk Chocolate onto the mould, spread evenly using a palette knife, remove excess and clean the mould.
4. Allow to crystallise in the fridge for 20 minutes before unmoulding.
5. To unmould, tap the mould on a metal tray, then quickly turn it upside down onto a tray lined with parchment paper.

Enjoyed this recipe? Swap the apple purée for Pear William (https://www.keylink.org/product/ravifruit-pear-william-puree-2), or try any of Ravifruit's ambient fruit purées for a fresh twist on this indulgent bonbon.