Mango Caramel Filling
I felt in the mood of something spring/summery and thought I’d try out a mango chocolate filling for my bon bons.
Here’s what you need for the filling:
70g or 1/4 cup mango puree
30g or 2 big tablespoons sugar
5g or 1 teaspoon glucose syrup
12g or 1 tablespoon chopped dark chocolate ( I used one of my 78% dark chocolate)
45g or 1/8 cup chopped milk chocolate ( I used my 63% vegan milk chocolate)
13g or 1 tablespoon butter (I used vegan butter)
Instruction to make the filling:
Weigh glucose syrup into small saucepan
Add sugar as soon as glucose syrup starts to simmer
Boil until mix reaches a caramel color and smell
Warm mango puree
Add to caramel and stir constantly until combined
Remove from heat and add butter
Place chopped dark and milk chocolate into a blender
Pour caramel over chocolate
Blend
Cool down until it reaches under 30C / 86F
Fill molds