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Salted Caramel Bonbons Recipe
Rich dark chocolate wraps a soft‚ nougat-like caramel center with just a touch of salty crunch. What’s not to love?
INGREDIENTSFor the caramel: 6 Tbsp. coconut butter ¼ cup maple syrup ½ tsp. Navitas Organics Maca Powder 1 tsp. stevia (optional) ¼ tsp. sea salt For the chocolate: ⅔ cup Navitas Organics Cacao Butter ⅔ cup Navitas Organics Cacao Powder ⅛ tsp. instant coffee (optional) Pinch of sea salt 3 Tbsp. maple syrup For the base: ¼ cup pretzel sticks 2 Tbsp. raw pecans |
DIRECTIONSYou will need two bonbon trays for this recipe. Make the caramel: In a small saucepan, melt the coconut butter over low heat until softened. Add the maple syrup, maca powder, stevia and sea salt, and stir well to combine. Remove from heat, transfer contents to a small pastry bag and let cool to room temperature. Make the chocolate: Use a double boiler method to gently melt the cacao butter into a liquid. Transfer to a bowl and add the cacao powder, coffee granules (if using) and sea salt, and whisk to combine. Pour in the agave and stir well. Spoon chocolate into the bonbon trays, filling each cavity to the top. Over a bowl, flip the trays over and tap out the excess chocolate, leaving just a thin layer in the bonbon trays. Transfer to a freezer and let the chocolate shells harden, about 15 minutes. Make the base: While the chocolate is setting, place the pretzels and pecans in a small zip-lock bag and seal, removing any excess air. Use the back of a heavy jar or a wooden spoon to crush the contents into fine bits, leaving a little bit of texture. To assemble, remove the chocolate shells from the freezer. Pipe a small dab of the caramel into each one, about ¼ tsp. Use the pretzel mixture to fill the shell ¾ full, pressing down gently to pack into place. Carefully top with chocolate, filling to just below the baseline. Return the bonbons to the freezer to let fully set, about 20 minutes. For best results, keep bonbons refrigerated or in a cool place to prevent the raw chocolate from melting. Makes 36 bonbons
Submitted by Julie Morris | Luminberry |
Rich dark chocolate wraps a soft‚ nougat-like caramel center with just a touch of salty crunch. What’s not to love?
Ingredients
- 6 Tbsp. coconut butter
¼ cup maple syrup
-
½ tsp. Navitas Organics Maca Powder
- 1 tsp. stevia (optional)
¼ tsp. sea salt
-
⅔ cup Navitas Organics Cacao Butter
-
⅔ cup Navitas Organics Cacao Powder
- ⅛ tsp. instant coffee (optional)
- Pinch of sea salt
- 3 Tbsp. maple syrup
¼ cup pretzel sticks
- 2 Tbsp. raw pecans
For the caramel:
For the chocolate:
For the base:
Directions
- You will need two bonbon trays for this recipe.
Make the caramel:
In a small saucepan, melt the coconut butter over low heat until softened. Add the maple syrup, maca powder, stevia and sea salt, and stir well to combine. Remove from heat, transfer contents to a small pastry bag and let cool to room temperature.
Make the chocolate:
Use a double boiler method to gently melt the cacao butter into a liquid. Transfer to a bowl and add the cacao powder, coffee granules (if using) and sea salt, and whisk to combine. Pour in the agave and stir well. Spoon chocolate into the bonbon trays, filling each cavity to the top. Over a bowl, flip the trays over and tap out the excess chocolate, leaving just a thin layer in the bonbon trays. Transfer to a freezer and let the chocolate shells harden, about 15 minutes.
Make the base:
in a small zip-lock bag and seal, removing any excess air. Use the back of a heavy jar or a wooden spoon to crush the contents into fine bits, leaving a little bit of texture. To assemble, remove the chocolate shells from the freezer. Pipe a small dab of the caramel into each one, about ¼ tsp. Use the pretzel mixture to fill the shell ¾ full, pressing down gently to pack into place. Carefully top with chocolate, filling to just below the baseline. Return the bonbons to the freezer to let fully set, about 20 minutes.
- For best results, keep bonbons refrigerated or in a cool place to prevent the raw chocolate from melting.