Gochujang caramel bon bon
Gochujang caramel bon bon
A smooth caramel centre gets a spicy twist with gochujang paste, encased in milk chocolate for a balanced sweet and savoury bite.
Gochujang caramel bon bon ingredients
- Food colours red cocoa butter: As desired
- Food colours orange cocoa butter: As desired
- Belcolade cacao-trace milk chocolate 34%: As desired
- Karimix gochujang paste: 75g
- Callebaut caramel filling paste: 500g
Gochujang caramel bon bon method
- Blend the cocoa butters to your desired colour and decorate the mould cavities.
- Temper the milk chocolate and fill the moulds to create the shells.
- Combine the gochujang paste and caramel filling until fully incorporated, then transfer to a piping bag.
- Pipe the gochujang caramel into the mould cavities, then cap with tempered chocolate to seal.
- Tap the chocolates out onto a cold surface.
Assemble and serve
- To complement the rich chocolate and sweet, spicy gochujang caramel, serve these chocolates alongside a smooth espresso or a fragrant roasted green tea such as hojicha for a balanced finish.
Products from the recipe
Food colours coloured cocoa butter - 100g
Regular price
From £11.76
Sale price
From £11.76
Regular price
£11.76
Choose your option
Belcolade cacao trace milk chocolate (34%) buttons - 1kg - 5kg and 15kg
Regular price
From £12.47
Sale price
From £12.47
Regular price
£12.47
Choose your option
Karimix gochujang paste - 175g & 1L
Regular price
From £2.50
Sale price
From £2.50
Regular price
£2.50
Choose your option
Callebaut caramel filling paste - 5kg
Regular price
£35.16
Sale price
£35.16
Regular price
£35.16
