Holiday Bonbons

Recipe by: Frank Vollkommer

Pear-Caramel Bon Bon

6.30 oz (180g)Sugar
1.50 oz (44g)Glucose Syrup (DGF 8311)
0.10 oz (6 g)Lemon Juice
3.50 oz (100g)Heavy Cream, Hot
6.00 oz (170g)Williams Pear Puree (DGF 4436)
14.80 oz (420g)Noche 40% Milk Couverture (LUK M204)
2.50 oz (70g)Butter
0.30 oz (10g)Pear (Williams Christ) Flavor Paste (DRE 21104 6)

Raspberry-Amaretto Bon Bon

5.30 oz (150g)Cream
1.40 oz (40g)Trimoline Invert Sugar Syrup (DGF 8301)
7.00 oz (200g)Raspberry Puree (DGF 4438)
14.00 oz (400g)Noche 40% Milk Couverture (LUK M204)
4.50 oz (420g)Tumaco 85% Extra Dark Couverture (LUK D103)
1.40 oz (40g)Butter
0.30 oz (10g)Amaretto Flavor Paste (DRE 26204 8)

Pear-Caramel Bon Bon:

  1. Caramelize the sugar, glucose and lemon juice.
  2. Add the cream slowly; add the williams pear puree.
  3. Pour over the chocolate and process until smooth.
  4. Cool to 90°F / add butter & pear flavor.
  5. Dispense into molds pre-coated with luker dark chocolate.

Raspberry-Amaretto Bon Bon:

  1. Heat the cream and trimoline to 165°F
  2. Separately, heat the raspberry puree
  3. Pour over the chocolates and process until smooth; cool to 95°F
  4. Blend in the butter and amaretto flavoring
  5. Dispense into molds pre-coated with Luker dark chocolate.