Making sugarfree caramel filling

First, place the bonbon mold in the freezer. Then start making the sugarfree caramel filling. This needs to cool down well enough. Melt the butter on low heat and then add the Steviala Caramel Crush, Ery-Bronze, 50 ml whipping cream and sea salt. Then let this simmer on medium-high heat for 5 minutes. This way the caramel sauce thickens. Let the sugarfree caramel sauce cool.

Making sugarfree chocolate layer

First, melt the Steviala Dark Chocolate Melties using the au-bain marie method. Fill a sauce pan with a layer of water. Place a heatproof bowl on top of this and add the sugarfree chocolate. Let the chocolate melt over low heat, stirring well so that the chocolate does not burn. Then add the melted chocolate into the bonbon mold. Because the mold is cold, the chocolate will harden faster. If necessary, put the bonbon mold back in the refrigerator for a while until the chocolate has hardened completely. Then pour 6 squeezes of Steviala Supreme Strawberry into the chocolate molds. Fill the molds with the cooled caramel filling. Place the bonbon mold back in the refrigerator until the caramel has hardened.

Melt another 25 grams of Steviala Dark Chocolate Melties and spread this over the top of the bonbon mold. Place the mold in the refrigerator again until the chocolate has hardened. Then remove the bonbons from the mold and place them on a plate lined with baking paper.

Decorating sugarfree strawberry caramel bonbons

Finally, melt another 20 grams of Steviala Milk Chocolate Melties. Then swirl this melted chocolate over the chocolates. Finally, finish the sugarfree strawberry caramel bonbons with toasted almond shavings and a pinch of coarse sea salt. Enjoy!