Peppermint Bonbons

Name: Peppermint Bonbons
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 24 servings
Ingredients: 14 ounces heavy cream; 4 ounces sugar; 3 ounces sorbitol; 2 ounces inverted sugar; 1 ounce dextrose powder; 1 ounce peppermint extract; 1 vanilla bean, split and seeded; 5 tablespoons butter; 7 ounces 65-percent dark chocolate; 7 ounces 38-percent milk chocolate

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Level: Advanced

Total: 2 hr 10 min (includes chilling time)
Active: 40 min

Yield: 24 servings

Level: Advanced

Total: 2 hr 10 min (includes chilling time)
Active: 40 min

Yield: 24 servings

Ingredients

14 ounces heavy cream

4 ounces sugar

3 ounces sorbitol

2 ounces inverted sugar

1 ounce dextrose powder

1 ounce peppermint extract

1 vanilla bean, split and seeded

5 tablespoons butter

7 ounces 65-percent dark chocolate

7 ounces 38-percent milk chocolate

Directions

Special equipment:

a candy thermometer; bonbon molds

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, blend 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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.