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1
Special equipment: candy thermometer and silicon candy mold
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In a 1-quart saucepan, mix together 1/4 cup water and the sugar.
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Place over medium heat and be sure to clean the sides of the pan with a pastry brush dipped in water, to avoid causing sugar crystals, which will affect the final caramel.
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4
Heat up the cream either in a small saucepan or in the microwave in a microwave-safe container.
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Once the caramel turns a light amber color, slowly pour in the hot cream.
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Add the butter and salt, and stir until the butter melts.
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Once everything is incorporated, cook until a candy thermometer reads 120 degrees F. Pour the caramel over the white chocolate.
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8
The heat of the caramel will melt the chocolate.
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Pipe the caramel when it's hot into silicon molds.
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10
Then refrigerate and freeze before you place these on the Hazelnut Chocolate Ganache.
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Pop the frozen caramel right on top of the Hazelnut Chocolate Ganash coins while they're still warm.
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Sprinkle with the crisp pearls.
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You are now ready to dip into chocolate.
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14
To finish the bon bons, melt and temper the chocolate.
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Dip the caramels in the chocolate and let sit until chocolate sets.
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16
In a small 1-quart saucepan, bring the cream to a boil.
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Meanwhile partially melt the chocolate and when the cream comes to a boil, pour this over the chocolate.
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18
Before you start to mix, add the praline and the corn syrup.
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Gently mix until the mixture is homogenous.
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Let mixture cool until it thickens; it will be easy to pipe out of a disposable pastry bag.
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21
Pipe into discs, the size of a quarter.
