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Home Dish A trio of temptations: bonbons and creams

A trio of temptations: bonbons and creams

Name: How to cook A trio of temptations: bonbons and creams - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 50 servings
Cuisine: Us

Introduce

Chef :

Arty Greig

A trio of temptations: bonbons and creams

Always trying to make sweet treats that the children can help with - this is a family effort

Ingredient

Food ration :

50 servings

Cooking time :

45 mins

1 can

icing/powdered sugar - maybe more but you'll use any left over in your third temptation

1 bowl

egg white - whisked to firm peaks

1 tsp

Cooking instructions

* Step 1

Add the condensed milk and butter to a saucepan and set over a medium heat stirring all of the time.

* Step 2

It will take some time but you need to be patient. Different sized pans over different fueled hobs will take different lengths of time but it's about 10 minutes.

* Step 3

The caramel is ready when it leaves the sides of the pan and comes together around your spoon. Be careful to keep it moving and not let it burn

* Step 4

Half fill your sink with cold water and place the pan in making sure it does not flow into the pan. Keep stirring whilst the caramel cools a little - after a couple of minutes pour half of the caramel into a dish.

* Step 5

To the caramel left in the pan add the cocoa powder and beat well to combine

* Step 6

You should now refrigerate both until cold

* Step 7

Break up the bar of milk chocolate into a food processor and chop it down into very small pieces or grate it into a bowl

* Step 8

In another bowl put the icing sugar

* Step 9

Take the cold caramels from the fridge (it really is best if you have cool hands for this).

* Step 10

Start with the chocolate caramel - use a teaspoon and scrape a small amount of the caramel out of the bowl. Roll between your palms to make a small ball the size of a marble.

* Step 11

Drop the ball into the chocolate bits and using the tips of your fingers cover and move about gently then shake off excess and place on your serving dish or into petites fours cases

* Step 12

Now with the plain caramel roll your ball, dip into the cold water, then into the powdered sugar and roll around - keep it moving in the sugar as damp patches appear, only stopping when the outside is perfectly white and dusty with sugar, place into cases or onto serving plate , refrigerate to set

* Step 13

Next take your bowl with the beaten egg white and put any excess sugar into the bowl, mix together and then start adding more powdered sugar and mixing until it starts to get firm.

* Step 14

Add the peppermint and mix in, then add a little more icing sugar - I can't be precise on the amount of sugar as I don't know how much excess you will use after coating caramel but it should be around 100g or less

* Step 15

Cover in cling wrap and refrigerate. Break up the dark chocolate into pieces and set in a bowl over hot water, or in a double boiler, to melt, add the oil and stir in

* Step 16

Prepare a baking tray by covering with greaseproof paper

* Step 17

Take the peppermint paste from the fridge and pinch off small pieces, roll into a ball, then flatten into rounds about 1 inch in diameter and ¼ inch thick (practice makes perfect)

* Step 18

Using a fork dip the peppermint pattie into the chocolate then allow a few drips to fall before placing it onto the tray. Do the same to the next and so on. The creams will spread a little with the heat from the chocolate immediately so it is important that you set yourself up to do this in the fastest and most efficient way