Caramel and Speculaas bonbon filling

These chocolates are part of the Dutch chocolate series and they’re filled with a crunchy speculaas layer, topped with creamy caramel.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log.


For the caramel

  • 65gr sugar
  • 40gr glucose syrup
  • 60gr heavy cream
  • 12gr butter
  • pinch of salt

For the crunchy speculaas

  • 20gr brown muscovado sugar
  • pinch of salt
  • 16gr soft butter
  • 18gr flour
  • 3gr speculaas spices
  • 34gr milk chocolate
  • 15gr cocoa butter

Makes enough for 1 full mould


Make the caramel:
Combine the sugar and glucose in a thick bottomed saucepan. Heat to melt the sugar. Shake the pan a bit to spread the crystals as they melt. Cook to a deep amber colour.
Warm the cream until just below boiling. Stir this into the caramel (be careful, it’ll be steamy and may splutter). Stir to combine well and cook to 112°C.
Take the pan off the heat. Stir in the butter and salt. Leave the caramel to cool to max. 32°C before filling the chocolates – warmer and the chocolate will melt so err on the side of caution. Fill about 1/3rd of the chocolate shell with the caramel.

Make the speculaas:
Combine the sugar, salt, butter, flour and speculaas spices in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until done. The speculaas will turn the dough dark so keep an eye to make sure it doesn’t burn.
Leave the cookie to cool.
Heat the milk chocolate to 45-50°C. Stir the cocoa butter chips (if yours came in a block, chop it down first or it won’t melt) into the milk chocolate. Stir well.
Chop the speculaas to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the speculaas on top of the caramel. Leave 1-2mm for capping.