Calamansi Caramel Chocolate Bonbons

5 from 1 vote

These Calamansi Caramel are coated in chocolate from the Philippines. The caramel is made with fresh calamansi juice. So simple!

Prep Time30

Cook Time30

Cooling Time1

Course: Dessert, Snack

Cuisine: Filipino

Servings: Bonbons

Add the calamansi juice, sugar, egg yolks and salt to the sauce pan. Mix well and turn on the heat to medium high. Bring to a boil while mixing occasionally. It will take about 5 minutes to come up to a boil.
Then turn down the heat to medium low to leave it at a simmer for 10 minutes stirring it now and then.
Once it starts to get thick, mix the cornstarch with water and mix until there are no lumps. Add it into the caramel. Leave to simmer again for 5 minutes until it starts to get thicker.
To test drop a spoonful of the Calamansi Caramel into some ice water. If it holds its shape it's done. If it melts into the water keep simmering for 5 minutes and repeat the test until you get a nice ball of caramel in ice water.
At that stage finish it off with a pat of butter and mix it in well. Take off the heat and leave to cool on the counter overnight.

Add the chocolate and coconut oil into a clean sauce pan. Melt it over low heat stirring constantly. Take off the heat and leave to cool once it's all nice and smooth.

Prepare the Calamansi Caramel by dividing it into 12 portions. Using an oiled tablespoon is helpful and placing them on plastic wrap makes them easier to pick up.
Next pour some chocolate into the molds. Just filling them up to ⅓ is good and leave to harden a bit in the refrigerator. Then drop the calamansi caramel portions in the middle.
Then fill up the molds with the remaining chocolate and leave to harden. You can place them in the refrigerator to help speed up the process. It will help you unmold the chocolates as well.
Once the chocolate is super hard peel off the silicon molds.
Can be eaten right away or stored in the refrigerator for up to 1 month.