Jersey Milk and Sea Salt Caramel Bonbons

**Prepare the Caramel:** In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a wooden spoon until it melts and turns into a deep amber caramel. Be careful not to burn it.

Remove the saucepan from the heat and carefully whisk in the Jersey butter until melted and smooth. Be careful, as it will bubble.

Slowly pour in the Jersey milk, whisking constantly until fully incorporated. Return the saucepan to low heat and cook for 2-3 minutes, stirring continuously, until the caramel is smooth and creamy.

Stir in the mashed Jersey Royal potatoes, sea salt, and vanilla extract. Remove from heat and let cool slightly.

**Temper the Chocolate:** Finely chop the dark chocolate. Melt about two-thirds of the chocolate using a double boiler or a heatproof bowl set over a pan of simmering water. Ensure the bowl doesn't touch the water. Heat until the chocolate is completely melted and reaches a temperature of about 45-50°C (113-122°F).

Remove the melted chocolate from the heat and add the remaining chopped chocolate. Stir continuously until all the chocolate is melted and the temperature drops to around 27-28°C (80-82°F).

Gently re-heat the chocolate back to 31-32°C (88-90°F) for dark chocolate.

**Mold the Bonbons:** Using a spoon or piping bag, fill each bonbon mold cavity with the tempered chocolate, ensuring it coats the entire surface. Tap the mold gently to remove any air bubbles.

Turn the mold upside down over a sheet of parchment paper and tap gently to remove excess chocolate. Scrape off any excess chocolate from the top of the mold.

Allow the chocolate shell to set in the refrigerator for about 10 minutes.

**Fill the Bonbons:** Once the chocolate shells are set, fill each cavity with the cooled Jersey milk and sea salt caramel, leaving a small space at the top for sealing.

**Seal the Bonbons:** Pour more tempered chocolate over the caramel filling to seal the bonbons. Scrape off any excess chocolate with a spatula.

Refrigerate the bonbons for at least 30 minutes, or until completely set.

**Release the Bonbons:** Gently tap the bonbon molds on a hard surface to release the bonbons. They should pop out easily.

Serve and enjoy these delightful Jersey Milk and Sea Salt Caramel Bonbons!