Caramelized almond and almond butter bonbons

Combine soft warm fondant icing with smooth roasted almond butter.

Caramelise granulated sugar by the dry method: heat it directly in a heavy bottom saucepan over medium heat with no added liquid, watching closely and swirling the pan gently for even browning without burning. It will melt, liquefy and turn a deep amber.

Once caramelised, add some of the heated cream, stirring constantly.

Add a little lemon juice and salt to balance the flavours, then the almond butter and fondant mixture.

Fold in lightly toasted, finely chopped almonds for crunch.

Set the mixture aside to cool to about 28 Celsius or 82 Fahrenheit.

In the mould, put coloured white chocolate into the cavities for decoration, pour in tempered dark milk chocolate, let the excess drip out, and chill until set.

Using a piping bag or a spoon, fill each set shell with the caramelised almond filling, leaving a small gap at the top for the cap. Tap to release bubbles and let the filling set lightly.

Seal with a little more tempered milk chocolate over the filled moulds.

Once set, flex or tap the moulds to release the bonbons.