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Bahibé Soft Caramel Bonbons

bahibe soft caramel

Bahibé Soft Caramel Bonbons

Recipe by Michael Recchiuti, Recchiuti Confections.

Category: Truffles, bonbons and candies

Serving: 1/2 frame (large 10mm frame)

Difficulty: Difficult

INGREDIENTS

760 g heavy cream
760 g sugar

225 g glucose

280 g Bahibé 46% Milk Chocolate

INSTRUCTIONS

Bring the cream to a scald while the sugar cooks.
Cook the sugar to burnt stage, 365˚F.
Add the warm glucose.
Add the scalded cream.
Cook to 240.5°F (115.8°C).
Fold in the melted Bahibé 46% Milk Chocolate just to combine.
Cast into an oiled, stacked frame.
Allow to cool undisturbed.
Cut and wrap as desired.