Zéphyr Caramel Bonbon with pear and sage


Created by
  • Daniel Stubbe - Stubbe Chocolates

Pear and sage ganache

Ingredients Preparation
  • 20g
    chopped sage
  • 100g
    35% cream

Infuse for at least 20 min.

  • 200g
    pear puree

Combine with

Bring to a boil.

  • 600g
    Zéphyr™ Caramel

Pour over

  • 25g


Emulsify and crystalize.
Spray bonbon shells green and black.
Fill with Zephyr™ Caramel white chocolate. Fill shells with pear and sage ganache. 

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