Ingredients

Pear-Caramel Bon Bon

6.30 oz (180g) Sugar
1.50 oz (44g) Glucose Syrup DGF 8310
0.10 oz (6 g) Lemon Juice
3.50 oz (100g) Heavy Cream, Hot
6.00 oz (170g) Williams Pear Puree DGF 4436
14.80 oz (420g) Luker Noche 40% Milk Chocolate LUK M204
2.50 oz (70g) Butter
0.30 oz (10g) Pear Flavor Paste DRE 21104 6

Raspberry-Amaretto Bon Bon

5.30 oz (150g) Cream
1.40 oz (40g) Trimoline Invert Syrup DGF 8301
7.00 oz (200g) Raspberry Puree DGF 4438
14.00 oz (400g) Luker Noche 40% Milk Chocolate LUK M204
4.50 oz (420g) Luker Extra Dark Tumaco 85% LUK D103
1.40 oz (40g) Butter
0.30 oz (10g) Amaretto Flavor Paste DRE 26204 8

Directions

Pear-Caramel Bon Bon:

1. Caramelize the sugar, glucose and lemon juice.
2. Add the cream slowly; add the williams pear puree.
3. Pour over the chocolate and process until smooth.
4. Cool to 90°F / add butter & pear flavor.
5. Dispense into molds pre-coated with luker dark chocolate.

Raspberry-Amaretto Bon Bon:

1. Heat the cream and trimoline to 165°F
2. Separately, heat the raspberry puree
3. Pour over the chocolates and process until smooth; cool to 95°F
4. Blend in the butter and amaretto flavoring
5. Dispense into molds pre-coated with Luker dark chocolate.

Formulation courtesy of ifiGourmet