Making Mango Honey Bonbons at home

Mango Honey Caramel Bonbons — Ultra-Low a_w Freeze-Dried Mango Caramel with Honey

Today I'm making Honey Mango Caramel Bonbons, with honey replacing glucose for a more floral, fruity, tropical profile.
The final caramel is cooked to 102–103°C for a delicious and decadent soft texture, with a shelf life of 8–10+ weeks!

This version uses freeze-dried mango, giving huge mango flavour with extremely low water content and locally sourced honey with delicate Canadian wild flower notes.

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⏱️ Timestamps

00:00 – Intro
00:12 – Tempering Cocoa butter both Yellow and Green
01:47 – Decorating the mould
03:04 – Tempering the milk chocolate and casting the shells
05:10 – Making the Mango Honey caramel
07:50 – Piping the caramel (badly)
08:14 – Capping the bonbons
08:44 – Reveal and Outro

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📘 Recipe Summary:
• Sugar – 160g
• Honey – 40g (replaces the usual glucose)
• Cream (33-50%) – 135g
• Freeze-dried mango – 18–22g
• Butter – 35g
• White chocolate – 110g
• Salt – 1g (optional)
• Citric acid – 0.3g (optional)

Cook final caramel to 102–103°C for soft flowing caramel or 105-18°C for a slightly more solid caramel that still flows.

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Decorating the shells:
Temper cocoa butter, add yellow and white colours. Pour in to bottle. Use at 28-29·C. 26°C is ok to use as long as it is still fluid. NOTE: it will start to set FAST if using at 26°C.
Paint the shells by hand in any style you want. I used these colours to mimic a real Mango obviously.

Temper the milk chocolate, pour in to mould to create shells. Let crystallize. Fill with caramel and let it settle for an hour or two. Finally, cap and release once crystallized.

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🔖 Tags & Keywords

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