Green Apple Caramel Bonbons

Method

A thin, snappable milk chocolate shell filled with a runny apple caramel - heavenly! The silky smooth mouthfeel of a slightly runny bonbon filling is pure indulgence, paired with Cacao Barry's 36% milk chocolate, Ambre Java, it's a divine duo.

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, Black SCR448 & Yellow SCR457)
2. Shell your mould with Cacao Barry Ambre Java 36% single origin milk chocolate 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, mix well
3. Deglaze with the cream by adding gradually and mixing well, then bring to 115 degrees and remove from the heat
4. Stir in the Ravifruit apple purée and pour into a tall jug. Add the Mycryo cocoa butter and mix with a hand blender until emulsified
5. Allow to cool to 30 degrees 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 a bit runny and more difficult to close, so mix equal parts cocoa butter and Callebaut 811 dark chocolate and pre-crystallise
2. Spray a layer of chocolate and cocoa butter mix to make sure the ganache holds when closing, clean the mould using a scraper
3. Pour the remaining Ambre Java 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 and then quickly turn it upside down onto a tray lined with parchment paper

Enjoyed this recipe? Swap the apple purée for Pear William, or any of Ravifruit's ambient fruit purées!