A coffee lover's dream, these dark chocolate nespresso-like pods are filled with a luxurious white chocolate espresso caramelized cacao nib ganache.
Happy February!! It's the month of all things, pink and red, but more importantly, chocolate! It's fitting then to kick things off with some seriously intense chocolate love. These Caramelized Cacao Nibs Bonbons are a coffee and chocolate lover's dream!
These Caramelized Cacao Nibs Bonbons are dark chocolate cast in a nespresso-pod-shaped mold, filled with a rich, dreamy caramelized cacao nib and espresso white chocolate ganache. I am feeling ALL THE FEELS for this one, guys!
Oddly, I was never much of a coffee drinker - I made it through school and life on matcha and chai - but, these days I find myself indulging in the occasional latte, thanks to our Nespresso machine. Although I don't fancy myself much of a coffee drinker, I do love to add it to baking and desserts. It complements and enhances chocolate beautifully.
For these bonbons, I wanted to recreate the latte I've been enjoying in ganache form. I decided on Livanto Nespresso pods. It's an Arabica from South and Central America with distinct caramelized notes. Its aromatic profile is described as 'a combination of cereal, malted and caramelized notes, as well as fine fruity notes'.
To temper the sweetness of the white chocolate in the ganache and intensify the chocolate/coffee flavours and for added texture, I added cacao nibs. They are the unprocessed bits of the cacao bean that are eventually ground to make chocolate. They do not have any added sugar, which may be off-putting for some. I happen to love the natural bitterness of cacao nibs, but far be it from me to pass up a chance to sugar-coat them. 😉
I first learned of the idea of caramelizing cacao nibs from a Michael Recchiuti recipe. He sprinkled them onto white chocolate bark, which was YUM, but I thought they would be just as amazing in ganache.
I made a batch of caramelized cacao nibs and snacked my way through that in record time. To avoid a repeat, the second batch quickly went into the ganache, then into my Caramelized Cacao Nibs Bonbons and finally into a few eagerly waiting mouths and tummies.
I know I am not alone in being totally consumed and at times appalled with all the goings on of late. It's partly why blogging hasn't been top of mind. It's been difficult to come here to sweet talk, while being force-fed intolerance and alternate truths on the daily.
What better way to get rid of some of that bad taste than with chocolate...times 3! With V-DAY not too far off, these Caramelized Cacao Nibs Bonbons might be just the thing to whip up to help sweeten our mood.
Ingredients
Chocolate for Molding
- 200 grams dark couverture, 70% (i used Valrhona Guanaja)
Cacao Nibs
- 170 grams cacao nibs
- 96 grams granulated sugar
- 5 grams unsalted butter, high fat (i use Stirling Creamery 84)
Ganache
- 100 grams cream 35%
- 12 grams espresso or coffee
- 210 grams white chocolate, 33% (i used Valrhona Ivoire)
- 30 grams caramelized cacao nibs
Instructions
Mold the chocolate:
- Temper the chocolate per the manufacturer's instructions, and cast using a mold of your preferred shape.
Caramelize the cacao nibs:
- Prepare a sheet pan with a silicone baking mat or parchment paper.
- Add the nibs and sugar to a saucepan and heat the mixture over high heat, stirring vigorously and continually with a wooden spoon until sugar is mostly melted.
- Remove the saucepan from the heat and stir in the butter.
- Spread the nibs onto the prepared sheet pan and allow to cool to room temperature.
Make the ganache:
- Melt the chocolate in a medium size bowl and set aside.
- Add the cream and coffee to a small saucepan and bring to a light boil. Cover and set aside to steep for 5-10 minutes.
- Strain the cream and coffee mixture onto the melted chocolate, while stirring. Continue to stir until fully incorporated and smooth.
- Crush some the caramelized cacao nibs into smaller bits and fold into the ganache. Allow to cool, preferably overnight for a more intense flavour.
Assemble the bonbons:
- Pipe the cooled ganache into the molded chocolate and allow to set, preferable overnight.
- Use the remaining tempered dark chocolate to cap the bonbons. Allow to set, then turn the bonbons out.
Fred says
These treats have got my mouth watering. And it seems easy to make. Thanks for sharing!
I Sugar Coat It! says
They are indeed quite easy, Fred!! Thanks.
Aish Das-Padihari says
Forget about the recipe for a sec..I'm smitten by the pics. Can you teach me please? And, yes, they look pretty easy to make.
I Sugar Coat It! says
WELL...why is it the photos I am not so sure about, others seem to like?!? Thanks, yes it's a really simple recipe.
Dene' V. Alexander says
Whoa!! These look really cool. The inside it like a hidden flavor surrounded by chocolate. Perfect for Valentine's Day!!
I Sugar Coat It! says
Perfect V-Day for a chocolate/coffee lover, right!! 🙂 Thanks!
Marie-Pierre Breton says
What a genius Idea!!!! Love the textures in there but mostly the flavors seems SPOT ON! Lovely!
I Sugar Coat It! says
The flavour was great - could be even stronger for serious coffee lover, but I'm a lightweight. 😉 Thanks!
Gloria @ Homemade & Yummy says
Ok these look totally addictive. Perfect to go with a cup of coffee, or a nice glass of wine. I would love a couple of these right about now.
I Sugar Coat It! says
I'll take that wine, thank you! 😉
Elizabeth says
How absolutely beautiful are these?! They're almost too pretty to eat - almost. 😉 I need them in my life!
I Sugar Coat It! says
Almost...they were devoured quickly and effortlessly. Thank you!
All That I'm Eating says
I wouldn't even know where to begin making these, they look AMAZING!
I Sugar Coat It! says
A little nibble or bit is a good place to begin... 😉 Thank you!
Jacqueline (PiperCooks) says
These are so beautiful. I saw these on pinterest first and commented there. Love the photos also, very dark and moody, perfect for a chocolate/coffee recipe.
I Sugar Coat It! says
Hi Jacqueline! Yes, I saw your note and responded - thanks for popping by and for your sweet comment. Appreciate you taking the time.
Leslie-Anne says
This is one of the most creative and appealing blog posts I've seen in such a long time. Maybe its that I am a complete coffee fiend and I haven't had any chocolate in over a month but I am so impressed with your use of nespresso pods as molds AND the idea of caramelized cacao nibs - I will 100% be trying that soon. It is hard to talk about food in these times but I think its such a needed distraction nowadays.
I Sugar Coat It! says
Thanks for the lovely comment, Leslie-Anne! The mold is a fund little addition to my collection. The caramelized cacao nibs were such a treat (i am making another batch today).
Sarah James @ Tales From The Kitchen Shed says
Wow, your bonbons look almost too good to eat. What a great idea and I love the idea of adding cacao nibs to the ganache, inspired.
I Sugar Coat It! says
Pleased you were inspired, Sarah! Hope you give the cacao nibs a try. Thanks!
Sarah says
I've never made bonbons before! I've always wanted to learn and this recipe is great incentive to do so! Simply gorgeous!
I Sugar Coat It! says
Thanks, Sarah! Go for it!!
Lynne Curry says
I have a secret love for cacao nibs but never quite know what to do with them. Caramelizing them is a wonderful idea. I have no doubt these incredible confections are just what we need to soothe the mind at times like this. Beautiful!
Manju | Cooking Curries says
haha! This is a funny one, cos I saw the pics and was looking for the bonbons and then I read your post to see that they were made in molds shaped like nespresso pods. Looks great!
Annette says
Hello
where did you buy your polycarbonate molds from? these look amazing
jacquee | i sugar coat it! says
So sorry I missed your note - it was in spam. You can find them on Amazon!