Recipe courtesy of Travis Martinez
Show: Cake Wars
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
Level:
Advanced

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.

Recipe courtesy of Travis Martinez
Show: Cake Wars

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