For the fifth installment of Making Matcha Recipes, Daniel decided to complete our set of five most popular recipes and make our Matcha White Chocolate Salted Caramel Bonbons. Read on for his feedback and to see his pictures.
Making Matcha Recipes: Part V – Matcha White Chocolate Salted Caramel Bonbons
“This is honestly a recipe we have that I was afraid of making. I watch a lot of cooking shows and the two things even experienced chefs and bakers warn against are making bonbons and making caramel. This recipe, as it so happen, includes both techniques!! Needless to say, I was less than confident going in. After having taken a swing at the recipe, while my bonbons admittedly did not come out perfectly, it ending up being far less fearsome than I thought. In fact, even with my less than experienced hands making them, these bonbons are DELICIOUS.
The few tips I would give from having made the recipe myself would be to be careful with the kind of chocolate you use. I used a higher end organic chocolate that I do not think was ideal for melting and making bonbons out of – it was much more difficult to melt than I had anticipated and once it had slightly set after melting it would not remelt. The caramel, however, was so simple to make and came out so delicious I do not know what people are afraid of. If you follow the directions just as written and do not stir it, you will have a thick, luxurious caramel faster than you could drive to the store and buy some!
Finally, when setting the bonbons and removing them from the molds, the freezer is your best friend. I placed them in then freezer for about 10-15 minutes in the end just so they could come together completely and they popped right out of the molds with little to no struggle. I was also using a hard plastic mold that I got at a local craft store. I assume they would only be easier to remove from a silicon mold.”