Chai Cardamom Caramel Bonbon Yield – 1 mold of 32 bonbons Bruno Saade, Founder & CEO, Anjar Chocolates

Ingredients for Filling:
• 200 g. granulated sugar
• 60 g. glucose syrup
• 120 g. heavy cream
• 40 g. The Perfect Purée Chai Cardamom Syrup
• 30 g. unsalted butter

Ingredients for Shells:
• 140 g. 64–70% dark chocolate

Method for Chocolate Shell:
1. Temper dark chocolate using your preferred method (seed, tabling, or microwave).
2. Coat the molds completely with chocolate, tapping to release air bubbles.
3. Scrape excess chocolate to leave a thin shell.
4. Let shells set until firm (15-20 minutes refrigerated).

Method for Chai Cardamom Caramel:
1. Add heavy cream, sugar, glucose, and Chai Cardamom Syrup to a saucepan and heat to 106°C.
2. Pour hot caramel into a separate bowl, add the butter, and mix.
3. Emulsify the caramel using a hand blender.
4. Allow caramel to cool to 29°C.

Method for Finishing:
1. Using a piping bag, pipe the caramel into the chocolate shell.
2. Add another layer of tempered chocolate and scrape the mold to finish off your bonbon.
3. Allow bonbons to cool for 20 minutes and remove from mold.