Apple, Cinnamon & Salted Caramel Chocolates

Method

This bonbon recipe combines the warm, tangy tastes of apple and cinnamon with a sweet-savoury salted caramel, making for an indulgent festive flavour! Perfect for autumn/winter with a hot chocolate and coffee drink.

Apple, Cinnamon & Salted Caramel Chocolate Recipe:

Ingredients

For the shells

• 500g Callebaut 823 (SCC521)
• Brown Cocoa Butter (SCR447)
• Green Cocoa Butter (SCR471)
• (Optional) White Cocoa Butter (SCR473)

For the filling

• 175g Apple & Cinnamon Sundae Topping (SGF1758)
• 275g Nigay Caramel with Salted Butter (SCM313)

Method

Step 1 - shells

1. Ensure your moulds are clean and dry, so as to not compromise the chocolates
2. Using a small paintbrush or your finger, paint a line of brown cocoa butter in each mould, allowing a few minutes for the cocoa butter to set before moving onto the next step
3. Spray the moulds with green cocoa butter, once again, allowing the cocoa butter time to set before moving onto the next step
4. (Optional) to make the colours 'pop' more, spray the moulds with a layer of white cocoa butter
5. Temper the chocolate and pipe it into your moulds to cast the shells
6. Empty and scrape the moulds, ensuring to save the excess chocolate - this will be used for capping, later on
7. Leave the shells inside the moulds to set

Step 2 - filling

1. Using a stick blender, blitz the sundae topping until slightly less chunky, then transfer into a piping bag
2. Gently warm the caramel, making it more lucid, then transfer into a piping bag and allow to cool slightly

Combine

1. Once the shells have set, pipe them with the sundae topping, filling about 1/3 of each shell
2. Using the cooled caramel, fill a further 1/3 of each shell
3. Spray the filled shells with cocoa butter, to secure the filling
4. Using the leftover chocolate, cap the chocolates and leave to set
5. Et voila!  Once set, the chocolates are ready to turn out!

Enjoyed this recipe? Try any of Colac's other delicious sundae toppings, or use another milk chocolate with hints of caramel, such as Valrhona Tanariva Lactee.