Serious Eats: Recipes

Boozy Caramel Bonbons

[Photograph: Lauren Weisenthal]

These bonbons are made with 58% couverture chocolate and filled with a boozy, vanilla caramel that runs when you bite into it. A tiny pinch of sea salt makes all of the flavors sing.

You can purchase the chocolate on Molds and cocoa butter color are available on the Chef Rubber website.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

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