Miso caramel bonbon
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Long shelflife
- Level:
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Difficult
- Makes:
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60 pcs
- Shelf life:
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60 days
- Conservation:
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Humidity controlled fridge
Spray mixture
Ingredients: Spray mixture
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200 g2815NV
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2 gCopper colouring
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200 gcacao butter
Preparation: Spray mixture
- Melt, mix and temper together.
- Spray bonbon moulds of your choice with the spray mix.
Bonbons (moulding)
Ingredients: Bonbons (moulding)
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Q.S.
Preparation: Bonbons (moulding)
- Temper the chocolate and shell the moulds.
Miso caramel
Ingredients: Miso caramel
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1260 gCream 35 %
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420 gLiquid glucose 40DE
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140 gBlonde miso
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4 gsalt
Preparation: Miso caramel
- Heat together.
Ingredients: Miso caramel
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600 gsugar
Preparation: Miso caramel
- Cook into a blond caramel.
- Deglaze with the hot cream.
- Cook to 106°C.
Ingredients: Miso caramel
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120 g
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300 gbutter
Preparation: Miso caramel
- Pour over the combined chocolate and butter.
- Emulsify with the hand blender.
- Cool down to 35°C.
- Fill the shells.
- Seal the shells with tempered milk chocolate.
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