Ingredients

• 14 ounces heavy cream
• 4 ounces sugar
• 3 ounces sorbitol
• 2 ounces inverted sugar
• 1 ounce dextrose powder
• 1 ounce peppermint extract
• 1 vanilla bean, split and seeded
• 5 tablespoons butter
• 7 ounces 65-percent dark chocolate
• 7 ounces 38-percent milk chocolate

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Instructions

1. Special equipment: a candy thermometer; bonbon molds
2. In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.
3. In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.