In this simple but perfectly executed recipe, Chef Michael Recchiuti (owner of Recchiuti Confections, one of the best chocolate shops in the US according to the NYT) transforms burnt caramel into the timeless enrobed bonbon that’s been a classic in his atelier since 1997.
After making this deep caramel base, Chef Recchiuti complements it with Valrhona’s Guanaja 70% Dark Chocolate to make an irresistible ganache that celebrates complexity and cacao in each bite.
You can also expect to go over basic bonbon techniques: emulsification, chablonage, crystallization, and enrobage.
This recipe, taught by one of America’s most acclaimed chocolatiers, is just right for pastry chefs who want to perfect the bonbon flavor that we all reach out to first when we’re gifted a box.
After all, the quality of any bonbons can be measured by how delicious and interesting the caramel pieces are. And these bonbons really stand out.
If you are ready to perfect your caramel bonbons, enroll now to learn Chef Recchiuti’s Burnt Caramel Enrobed Bonbons!
