CLOVER HILL WINERY BOOZY CHOCOLATE CARAMEL APPLE BONBONS
HOMEMADE CANDY CONTEST
Boozy apples
½ large honeycrisp apple
Clover Hill Spiced Apple Wine Caramel
cup water
½ cup sugar
½ cup heavy cream, room temperature
2 Tbsp. butter, salted, room temperature
Bonbon ingredients
24 oz. 55% dark couverture chocolate
Colored cocoa butter, optional Boozy apples: Cut apple in
¼-inch slices. Place in mason jar and cover with wine. Let soak 2-4 weeks to achieve maximum flavor. Caramel: Place water and sugar in a saucepan. Heat on medium-low, swirling pan every 30 seconds. Water and sugar will clump together before sugar dissolves completely. Continue to swirl pan until sugar is dissolved and turns an amber color in appearance. Remove from heat and stir in heavy cream and butter. Place in refrigerator to cool. Once caramel is cool, remove apple slices from jar and dice apples. Mix diced apples and caramel together and set aside for filling.
Bonbons: If you want to decorate your bonbons, start by heating cocoa butter to 89 degrees. Decorate molds as desired. Let cocoa butter dry before moving onto next step.
Next, temper chocolate. Heat chocolate in microwave, starting with one minute. Then continue to heat in 10 second intervals until a temp of 87-89 degrees is achieved. If the mixture is too hot, allow to cool within this temperature range.
Fill chocolate molds with chocolate. Then drain to create an outer shell. Let set 10 minutes in the freezer.
Fill chocolate shells with prepared boozy apple caramel filling. Leave ⅛-inch open at top of each mold cavity. Set in freezer for 1 hour. Remove molds from freezer. Temper leftover chocolate to 87-89 degrees.
Fill rest of the mold cavities w/ tempered chocolate.
Let set another 10 minutes in freezer. Pop out of mold and enjoy. Note: This recipe makes approximately 48 1-inch bonbons.