Green Apple Caramel Molded Bonbons
Making chocolates with a runny filling can create a fun and different mouthfeel and flavor, which I personally really enjoy.    
Making chocolates with a runny filling can create a fun and different mouthfeel and flavor, which I personally really enjoy.    
Shelf life:
6 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 3 Components
Demonstration video<span>Green Apple Caramel Molded Bonbons</span>

Mold Preparation

Ingredients: Mold Preparation

  • As needed
    IBC Black cocoa butter
  • As needed
    IBC green cocoa butter
  • As needed
    IBC yellow cocoa butter
  • As needed
    IBC White cocoa butter
  • As needed
    Barry Callebaut Milk chocolate Java

Preparation: Mold Preparation

  1. Pour the pre-crystallized black cocoa butter into a piping bag. Pre-crystallize it by placing the bag flat onto the counter to cool it down. Flip the bag over and repeat until the cocoa butter temperature reaches 30ºC (86ºF).
  2. Pour the pre-crystallized black cocoa butter into a spray gun. Bring down the amount of air pressure passing through the spray gun so that only spots come out.
  3. Spray to the mold, clean the mold upside down on a paper towel and let crystallize.
  4. Pre-crystallize the different colored cocoa butters. Increase the amount of pressure so the spray is more even and spray half the mold with the green cocoa butter. Turn the mold over on a piece of paper towel and whip it clean.
  5. Let the layer of green cocoa butter set before spraying the other half with the yellow one. After spraying the yellow cocoa butter, turn the mold over on a piece of paper towel and wipe it clean. When the yellow layer is set, spray the white one on the whole hald sphere for the colors to pop out. Clean the mold well and let crystallize for 10 minutes.
  6. Pour the pre-crystallized Callebaut® Java milk couverture into the mold and scrape it clean with a palette knife.
  7. Give some vibrations to get out the air bubbles.
  8. Put the mold upside down to remove the excess of the chocolate and create the shelves.
  9. Clean the mold nicely and put it upside down on a piece of parchment paper.
  10. Let it set for about 3 to 4 minutes then remove the mold from the parchment paper and scrape the surface clean by using a scraper.
  11. Let set the mold for about 10 minutes.

View tools

  • Metal Tray
  • Thermometer
  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Offset spatula
  • Spray gun
  • Paper towel
  • Silicone mat
  • 3 cm (1") demi-sphere mold

Green Apple Filling

Ingredients: Green Apple Filling

  • 7.1 oz
    sugar
  • 3.2 oz
    glucose
  • 8.8 oz
    35% cream
  • 5.1 oz
    green apple puree
  • Q.S.
    Brown cocoa butter
  • 1.1 oz
    Cacao Barry Mycryo™ Cocoa Butter

Preparation: Green Apple Filling

  1. Place a small amount of sugar in the saucepan. When the sugar starts melting, it indicates that the pan is hot enough to add a little more sugar. Repeat until all the sugar is added and caramelized to a blond colour.
  2. Reduce the heat and add the glucose. Mix well.
  3. Deglaze the mix with the cream by adding it in small amounts and mixing well after each addition. Once all the cream is added, bring to 115ºC (239ºF) then take off the heat.
  4. Mix in the apple purée and pour into a tall recipient. Add in the Mycryo™ cocoa butter and mix with a hand blender until well emulsified.
  5. Let the filling cool down to 30ºC (86ºF) and pour into a piping bag.
  6. Pipe the green appel filling into the prepared mold and let set at room temperature, between 20-22ºC (68-72ºF), for at least 12 hours.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowls
  • Spatula

Assembly

Ingredients: Assembly

Preparation: Assembly

  1. After setting overnight, the apple filling will still be a bit runny so more difficult to close.
  2. Mix equal amounts of cocoa butter and Callebaut® dark chocolate 811 and pre-crystallize.
  3. Spray a layer of pre-crystallized chocolate and cocoa butter mix to make sure the ganache holds when closing the chocolates. Clean the mold, using a scraper.
  4. Let the chocolate and cocoa butter layer crystallize.
  5. Pour the pre-crystallized Callebaut® Java milk couverture on top of the mold and spray out equally using a palette knife. Remove the excess and clean well.
  6. Slide onto a tray and let crystallize in the refrigerator at 10-12ºC (50-54ºF ) for 20 minutes before unmolding.
  7. To unmold, tap the mold on a metal tray and then, turn it quickly upside down on a tray lined with parchment paper.

View tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Scraper
  • Parchment paper
  • Offset spatula
  • Spray gun
  • Palette knife
  • Silicone mat

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