Caramel Bonbons | Nolyns Kitchen

Today a new video: Caramel Bonbons. These Caramel Bonbons are so easy to make. Homemade Caramel bonbons are the best. This recipe will blow your mind!
The dark chocolate with a filling of soft caramel is the most easy recipe you will find today. For the blue color we used cocoa butter with blue coloring. If you want to know how to make caramel bonbons you can find the recipe below. This is the best bonbon recipe you will find. If you like this video I really appreciate an reaction or feedback on the video!
#caramelbonbons #bonbons #softcaramelbonbons
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Outerlayer
15 grams of cocoa butter
4 grams of blue food powder color
Glitter silver dust
200 grams of belgian chocolate
Caramel genache
13 grams of glucose syrup
23 milliliters of water
70 grams of granulated sugar
1/4 of a vanilla bean
75 milliliters of heavy cream (35% fat)
Pinch of salt
21 grams of unsalted butter
◾Instructions
1. First melt 15 grams of cocoa butter. Dip a cotton pad in the cocoa butter and grease the molds first. Then use a clean, dry cotton pad to clean the bonbon mold.
2. Then add 4 grams of blue food coloring to the melted cocoa butter. Mix everything together and use a small brush to color the bonbon mold. Clean the bonbon mold on a paper towel.
3. Sprinkle the bonbon mold with glitter silver dust. Turn the bonbon mold to remove the excess glitter silver dust. Clean the bonbon mold on a paper towel.
4. For the first layer of chocolate melt 200 grams of Belgian Chocolate au bain marie or use a microwave. Let the chocolate cool to 31°C.
5. Pour the chocolate into the bonbon mold and knock out the air bubbles. Then turn the mold on and let the chocolate run out of the bonbon mould. Tap on the side so that the excess chocolate falls out of the mold as well.
6. Remove the excess chocolate with a scraper. Allow the chocolate that has fallen on the marble plate to solidify so that you can reuse it.
7. For the caramel genache add 13 grams of glucose syrup, 23 milliliters of water, 70 grams of and granulated sugar in a sauce pan. Heat to 180°C.
8. Get another saucepan and add 75 milliliters of heavy cream, add 1/4 of a vanilla bean and add a pinch of salt. Bring it to a boil.
9. Then add 21 grams of unsalted butter to the caramel mixture.
10. Next add the vanilla heavy cream mixture to the caramel mixture. Mix everything together. Heat the mixture to 108°C and take of the stove. Sieve the mixture and let the caramel cool to 28°C.
11. Pour the caramel genache into the bonbon mold and knock out the air bubbles. Let it set in the fridge for 1 hour.
12. Next pour the tempered Belgian Chocolate (31°C) on top of the caramel genache layer. Knock out the air bubbles and use a scraper to remove the excess chocolate. Let it set in the fridge for 1 hour.
13. After 1 hour in the fridge hit the bonbon mold on the marble plate so that the bonbons come loose. The Caramel BonBons are ready to be served!
⏱️Timestamps
0:00 - Intro
0:07 - Preparing molds
0:55 - Coloring
2:33 - First Chocolate layer
3:55 - Caramel genache filling
5:15 - Caramel genache layer
5:55 - Fridge
6:01 - Second chocolate layer
6:33 - Fridge
6:39 - Caramel bonbon
7:00 - Tasting
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[@boumlakiamina8233]

❤❤❤

[@NolynsKitchen]

Thanks for your reaction!👏

[@katieknowles5319]

I just made these and they came out great! I can’t wait to give them to my boyfriend tomorrow for Valentine’s Day 😊❤

[@NolynsKitchen]

Great present! Lucky boyfriend😁

[@selinalavanya9556]

They look so gorgeous and tasty too!! ❤️❤️👌

[@NolynsKitchen]

Thanks for your lovely comment!

[@selinalavanya9556]

@@NolynsKitchen I love the way you do everything and the music too!!

[@ianmountcastle6997]

Beautifully done i would say 🤗Thank you for your tutorial .

[@NolynsKitchen]

Thanks for your reaction!

[@user-ch6zi9wl6z]

How do you temper the cocoa butter?