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:

  1. Weigh glucose syrup into small saucepan

  2. Add sugar as soon as glucose syrup starts to simmer

  3. Boil until mix reaches a caramel color and smell

  4. Warm mango puree

  5. Add to caramel and stir constantly until combined

  6. Remove from heat and add butter

  7. Place chopped dark and milk chocolate into a blender

  8. Pour caramel over chocolate

  9. Blend

  10. Cool down until it reaches under 30C / 86F

  11. Fill molds

Angela Pfleiderer