Spanish smoked paprika caramel truffle with “Cru Sauvage” wild Bolivian chocolate finished in coarse sugar and Cayman sea salt.

Number made:100
Enjoy by:May 29, 2015

EspagnitaEspagnita is one of three bonbons I crafted for our recent New York press event.

Ingredients: Felchlin 68% Bolivian dark chocolate (cacao beans, sugar, cocoa butter), Bartlett Farm heavy cream, Kate’s Butter, vanilla pod, DJ’s Honey, Epices de Cru Spanish smoked paprika, coarse sugar, sea salt.

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