Caramel-Milk Chocolate Bonbon Ganache

Batch Size:
Yield:

Main

AmountIngredient
Granulated Sugar
Heavy Cream
Salt½ t
Valrhona Tanariva33%
Invert Sugar
Scaled ingredient total1,000 g

Prep Method 5

  1. 1.Make a deep amber caramel with the sugar.
  2. 2.In a saucepan, bring the cream and salt to a boil. Deglaze the caramel with the hot cream, then cook until all of the caramel is dissolved.
  3. 3.Combine the chocolate and invert sugar in a bowl large enough to accommodate the entire recipe.
  4. 4.Strain the hot caramel cream over the chocolate mixture. Allow to stand for one minute, then emulsify until smooth.
  5. 5.Cover the surface of the ganache with plastic wrap. Allow to rest at room temperature until it reaches 78°F (26°C). The cooled ganache should have a thick, yet fluid consistency to properly fill bonbon shells.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Granulated Sugar$0.4744
Purchase item name10 LB SUGAR
Purchase cost$6.58
Purchase unit10 pound
Date added2026-07-10
Item ID #980250647.0
Vendorsams_club
Heavy Cream$1.7086
Purchase item nameGreat Value Heavy Whipping Cream, 32 oz Carton
Purchase cost$4.74
Purchase unit32 ounce_mass
Date added2026-08-08
Item ID #10450340
Vendorwalmart
Salt$0.0027
Purchase item nameGreat Value Iodized Salt, 26 oz
Purchase cost$0.67
Purchase unit26 ounce_mass
Date added2024-10-27
Item ID #10448316
Vendorwalmart
Valrhona TanarivaThis ingredient is not yet set with a purchase cost and unit—
Invert SugarThis ingredient is not yet set with a purchase cost and unit—
Total Yield1,000 g
Total Cost$2.1856
Cost Per G:$0.0022

Partial estimate; unpriced ingredients are excluded. 66% of ingredient weight is priced.

2 costing issues
  • Valrhona Tanariva: no active USD purchase price with a convertible package size
  • Invert Sugar: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data3 of 5 connected
✓Granulated SugarSugars, granulated327 g›✓Heavy CreamCream, heavy327 g›!Valrhona TanarivaAdd nutritional data327 g›!Invert SugarAdd nutritional data16 g›✓SaltSalt, table3 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories240

% Daily Value*

Total Fat 12g
15%
Saturated Fat 7g
33%
Cholesterol 35mg
11%
Sodium 125mg
5%
Total Carbohydrate 34g
12%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein <1g

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 66% mapped. Scaled batch: 2358 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details