📖 Instructions

1. Combine sugar and water: In a saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Stir over medium heat until the sugar dissolves completely. This usually takes about 3-5 minutes. Make sure there are no sugar crystals sticking to the side of the pan.
2. Add bourbon: Remove the saucepan from the heat and stir in 1/4 cup of your favorite bourbon. Be careful as the mixture may bubble slightly. Let it cool slightly for about 5 minutes.
3. Prepare the chocolate: Chop 8 ounces of semi-sweet or dark chocolate into small, even pieces. Place the chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler), ensuring the bottom of the bowl doesn't touch the water. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until smooth.
4. Temper the chocolate (optional but recommended): To temper the chocolate, maintain the melted chocolate at a temperature between 88-90°F (31-32°C) for dark chocolate or 84-86°F (29-30°C) for milk chocolate. Use a candy thermometer to monitor the temperature. Stir frequently to ensure even heating and prevent burning. If you are not tempering the chocolate, just ensure it is fully melted and smooth.
5. Combine bourbon mixture and chocolate: Slowly pour the cooled bourbon mixture into the melted chocolate, stirring gently until fully combined. The mixture should be smooth and glossy. If the mixture seizes (becomes grainy), try adding a tablespoon of hot water and stirring vigorously until it smooths out. This happens sometiemes and I get very angry when it does.
6. Pour into molds: Pour the bourbon chocolate mixture into ice cube trays or silicone molds. If you want to add a garnish, such as a sprinkle of sea salt or cocoa powder, do so now.
7. Chill: Place the molds in the refrigerator for at least 2 hours, or until the bonbons are firm to the touch. Patience is key here; don't rush the chilling process.
8. Remove from molds: Once the bonbons are firm, gently pop them out of the molds. If they are sticking, try running a warm knife around the edges of each bonbon.
9. Serve: Serve the bourbon bonbons straight from the refrigerator. They are best enjoyed within a week. The richness of the bourbon complements the chocolate beautifully. Share them, or dont. Its up to you!
10. Optional Coating (if desired): Melt an additional 4 ounces of chocolate. Dip each bonbon into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined sheet to set. This provides an extra layer of chocolatey goodness.