Vegan bonbon
Lemon caramel
pistachio praline
EXPIRY TIME: 12 weeks as long as the storage temperature is 16-18C.
Lemon Caramel
Total weight: 180 gr

Ingredients list
35 gr coconut milk 20% fat
100 gr bio cane sugar
2-3 drops of lemon juice
25 gr vegan plant based butter
20 gr of lemon juice


Weigh all the ingredients first. Take 1/4 of the total amount of sugar and add 2-3 drops of lemon juice. Rub into sugar by stirring with spatula. Put a pot on a stove on middle heat with rubbed sugar. Leave until sugar starts melting.Do not stir.
when sugar is almost melted, add one part of sugar again and wait until it melts.
Repeat the same steps until the sugar is completely melted.
As we are cooking caramel with dry method, it is easy to burn it. So be very attentive. Keep an eye on it.
In another pot warm coconut milk to 80 C and decaramelize melted sugar. Stir fast. Be careful not to burn yourself.
Then add vegan plant based butter of room temperature and stir until fully incorporated.
The last step is adding lemon juice primarily warmed to 40 C. Stir well again.
You can pipe when caramel temperature drops down to 27-28 C.

Pistachio Praline
Total weight: 127 gr

Ingredients list
78 gr pistachio praline
21 gr pistachio nut paste
18 gr vegan white chocolate
9 gr cocoa butter
1 gr salt


Melt white chocolate and cocoa butter to 40C. In another bowl mix pistachio praline and pistachio paste together and warm it to 35-40C too. Add salt and melted chocolate with cocoa butter to pistachio paste. Stir well. Temper as white chocolate. Pipe at 28-29 C.
Notes on Ingredients
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness.
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine.
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Coconut Oil
Choose odourless coconut oil as it won't interfere with the ganache flavour. Butter helps to soften the ganache texture.
Instruments list
Polycarbonate mould
Airbrush Iwata 0,6 nozzle
Compressor 4 bar pressure
Adhesive Tape
Paper towels
Coloured cocoa butter:
Roxy and Rich Light Purple
Roxy and Rich Dark Purple
Roxy and Rich Mint Green
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.