Working with chocolate
Chocolate bonbons with caramel ganache
A tempered Callebaut Gold shell with salted caramel ganache. Ideal as a gift.
- Preparation time
- 3 h
- Yield
- 30 pieces
- Difficulty
- Advanced
A tempered Callebaut Gold shell with salted caramel ganache. Ideal as a gift.
Available ingredients will be added to your cart
1 053 000 sum
Step 1
Spray the moulds with gold metallic colour.
Step 2
Temper the chocolate: melt to 45 °C, cool to 27 °C and warm to 29 °C.
Step 3
Fill the moulds with chocolate and pour off the excess to leave a thin shell.
Step 4
Make a ganache from warm cream, caramel and chocolate, and fill the shells.
Step 5
After 12 hours, seal the bonbons with chocolate and unmould them.
10 October 2026
