Spiced Caramel & Apple

Method

A classic Autumn/Winter flavour combination, these spiced caramel apple bonbons conjure memories of Bonfire Nights spent enjoying toffee apples in the glow of a crackling bonfire. Combining sweet white chocolate and caramel with tart apple purée and warming cinnamon, these spiced apple chocolate pralinés are the perfect treat for a cold November evening.

How to make Spiced Caramel and Apple Bonbons:

Apple Gel

1. Bring the apple purée and stock syrup to the boil. 
2. Once boiling, remove from the heat and pour into the bowl of a stand mixer. 
3. Add the ultratex and whip with the whisk attachment until the desired 'gel-like' consistency is achieved. 

Cinnamon Spiced Caramel

1. Place the caramel into a microwaveable bowl and add the cinnamon spice drops to taste. 
2. Warm gently in the microwave, approximately 20-30 seconds. Ensuring not to overheat. 

Bonbons

1. Cast the mould with Callebaut W2 White Chocolate. 
2. Pipe apple gel into 1/3 of the mould. 
3. Pipe the spiced caramel into the mould, ensuring to leave a 2mm gap for capping. 
4. Once the caramel has firmed up, cap the chocolates with Callebaut W2 White Chocolate. 
5. Dust the finished chocolates with silver creative powder. 

Enjoyed this recipe? Go all out next time with Cacao Barry Zephyr caramel flavoured white chocolate!