Hazelnut caramel bonbons (TM6)

Tempered chocolate

• 300 g dark chocolate (70% cocoa) (buttons or grated) (see Tips)

Caramel filling

• 250 g caster sugar
• 130 g pouring (whipping) cream
• 1 tsp freshly squeezed lemon juice
• 1030 g water
• 30 g butter
• 50 g milk chocolate
• 50 g vinegar
• 15 hazelnuts, without skin plus extra for any additional moulds
• edible gold leaf