These chocolate bonbons feature a smooth salted caramel with a deep coffee note. They can be flavored with Kahlua or with espresso for a non-alcoholic option. The combination of rich chocolate, caramel sweetness, and coffee bitterness creates a lush, balanced flavor.
Happy baking <
Chocolate Shell:
- 500 g dark chocolate (54% cocoa)
- pearl white, purple, and pink cocoa butter (I use Roxy & Rich)
- Prepare your chocolate mold by polishing each cavity with cotton pads to ensure shiny bonbons.
- Lightly splash the mold with white cocoa butter, then place it in the refrigerator until fully set.
