Good morning here me will give you a recipe a trio of temptations: bonbons and creams which is delicious The way preparing it is very very easy. You just need to be careful to get results from a trio of temptations: bonbons and creams which has aroma and taste that can evoke our tastes.

So that the result of a trio of temptations: bonbons and creams, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare a trio of temptations: bonbons and creams delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used for prepare

1. Prepare Caramel/chocolate caramel:
2. Use 1 can condensed milk
3. Prepare 2 tbsp butter
4. Prepare 2 tbsp cocoa powder
5. Prepare Coating:
6. Prepare 100 grams milk chocolate block
7. Prepare 50 grams icing/powdered sugar - maybe more but you'll use any left over in your third temptation
8. Prepare 1 bowl cold water
9. Prepare Peppermint creams:
10. Prepare 1 grams egg white - whisked to firm peaks
11. Prepare enough powdered sugar added to the egg white to make a firm paste, don't forget to use the leftover sugar after coating the caramels
12. Take 1 tsp peppermint essence
13. Prepare 100 grams dark/bitter chocolate
14. Prepare 1 tsp oil

During the Christmas season they used to be smaller, in different flavors and colored foil wraps. I think they were made in Mexico. A test panel of chefs and critics rated each ice cream based on composition, presentation and volume, as well as visual quality, texture, aroma and taste. To tackle the complex task of evaluating them from a critical, objective perspective, samples were divided into three categories: sorbets, creams and chocolates.

Steps to cook A trio of temptations: bonbons and creams:

1. Add the condensed milk and butter to a saucepan and set over a medium heat stirring all of the time.
2. It will take some time but you need to be patient. Different sized pans over different fueled hobs will take different lengths of time but it's about 10 minutes.
3. The caramel is ready when it leaves the sides of the pan and comes together around your spoon. Be careful to keep it moving and not let it burn
4. Half fill your sink with cold water and place the pan in making sure it does not flow into the pan. Keep stirring whilst the caramel cools a little - after a couple of minutes pour half of the caramel into a dish.
5. To the caramel left in the pan add the cocoa powder and beat well to combine
6. You should now refrigerate both until cold
7. Break up the bar of milk chocolate into a food processor and chop it down into very small pieces or grate it into a bowl
8. In another bowl put the icing sugar
9. Take the cold caramels from the fridge (it really is best if you have cool hands for this).
10. Start with the chocolate caramel - use a teaspoon and scrape a small amount of the caramel out of the bowl. Roll between your palms to make a small ball the size of a marble.
11. Drop the ball into the chocolate bits and using the tips of your fingers cover and move about gently then shake off excess and place on your serving dish or into petites fours cases
12. Now with the plain caramel roll your ball, dip into the cold water, then into the powdered sugar and roll around - keep it moving in the sugar as damp patches appear, only stopping when the outside is perfectly white and dusty with sugar, place into cases or onto serving plate , refrigerate to set
13. Next take your bowl with the beaten egg white and put any excess sugar into the bowl, mix together and then start adding more powdered sugar and mixing until it starts to get firm.
14. Add the peppermint and mix in, then add a little more icing sugar - I can't be precise on the amount of sugar as I don't know how much excess you will use after coating caramel but it should be around 100g or less
15. Cover in cling wrap and refrigerate. Break up the dark chocolate into pieces and set in a bowl over hot water, or in a double boiler, to melt, add the oil and stir in
16. Prepare a baking tray by covering with greaseproof paper
17. Take the peppermint paste from the fridge and pinch off small pieces, roll into a ball, then flatten into rounds about 1 inch in diameter and ¼ inch thick (practice makes perfect)
18. Using a fork dip the peppermint pattie into the chocolate then allow a few drips to fall before placing it onto the tray. Do the same to the next and so on. The creams will spread a little with the heat from the chocolate immediately so it is important that you set yourself up to do this in the fastest and most efficient way
19. When your tray is full put it in the refrigerator to set the creams - they will be ready in 10 minutes
20. Make as gifts for the holidays or presents. Or keep them in the fridge and pop one in your mouth every time you open the door lol
21. Done and ready to serve!

The bonbons are made in a kitchen that handles ingredients containing peanuts, tree nuts and wheat products. Due to the fresh ingredients, they've got a relatively short shelf life on them so you'll want to gobble them up within a couple of weeks of arrival (if you can resist temptation for that long). We produce our ice-creams every day: - Only with milk and selected fruits. - Without preservatives. 'People must respect chocolate,' the French-born former L'Orangerie pastry chef says. Besides Yvan Valentin Chocolate Truffles, he also owns a wholesale bakery, Sweet Temptations. Found in assorted flavors, these tattoo shaped suckers are perfect for Death Eaters and followers of He-who-must-not-be-named.

me, the simple preparation of A trio of temptations: bonbons and creams above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!