Assorted Bonbons

1. 1

   Melt the chocolate with the butter carefully so they do not burn and allow chocolate to temper.

2. 2

   For almond bonbons, put some slivered almonds on the bottom of pan and carefully cover with chocolate. Chill in the refrigerator.

3. 3

   For the sea salt bonbons, pour the chocolate into the mold and chill in the refrigerator. When cool, unmold and brush with a bit of tempered chocolate. Immediately top off with sea salt.

4. 4

   For the milk caramel bonbons, brush the mold with chocolate. Chill in the freezer. Put a little caramel into each mold. Chill in the freezer. Fill the molds with chocolate and let cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.