Special equipment: a candy thermometer; bonbon
In a large pot set over medium heat, add the cream, sugar, sorbitol
, inverted sugar, dextrose, peppermint
and vanilla seeds, and cook until a candy thermometer
inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
In a separate pot, heat the butter
, dark chocolate and milk chocolate to melt
, then cool the chocolate to 86 degrees F. Using an electric hand mixer
the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.