Caramel Chocolate Bonbon Recipe | Caramel Bonbons

Easy to make Caramel Chocolate Bonbon, no Thermometer needed.
You can coat this caramel if you want with Chocolate or leave it as is.
Ingredients:
80 g of milk chocolate (40% of cocoa) + 40 g of dark chocolate [here I used milk chocolate with hazelnut that I shraded]
50 g of water
80 g of glucose
1paquet of vanilla
240 g of sugar + 70 g of sugar
170 g of cream
30 g of butter
Direction:
1/ In a saucepan, heat the water, the glucose, and 240 g of sugar
2/ Meanwhile, in another saucepan, bring the cream to a boil with 70g of sugar and vanilla
3/ When the first mixture takes a slightly golden color, carefully add the butter ( you have to be very careful because it's so hot)
Stir for a moment then add the sweet cream and chopped chocolate. Continue cooking and stirring for 1-2 minutes
4/ Pour the caramel into a lightly oiled frame. Let cool to room temperature for 3 to 4 hours
5/ Cut the caramel to shape and at the desired size.
Happy Cooking and Enjoy!
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[@kathleenconnolly9021]

Thank you, had to convert to U.S. measurements, but tasted marvelous. It is so much better to see how it is done instead of just reading the recipe

[@szcze]

Thank you for the video. But chocolate burns at high temperatures like this, no?

[@morganescooking625]

Hi, Konstantin sche.The answer No. The chocolate will not be burned because it is mixed with caramel.
I hope I answered your question, thank you so much and have a good day.

[@1croxed0]

Hi, what can I replace milk chocolate with?

[@morganescooking625]

Hi PetuniaPi, if you want to try this recipe with dark chocolate ( use chocolate with 50 to 60 % of cocoa)
and just 6O g instead of 80 g. For white chocolate, I never try it. Have a good!