Miso caramel bonbon
-
Long shelflife
- Level:
-
Difficult
- Makes:
-
60 pcs
- Shelf life:
-
60 days
- Conservation:
-
Humidity controlled fridge
Spray mixture
Ingredients: Spray mixture
-
7.1 oz2815NV
-
0.1 ozCopper colouring
-
7.1 ozcacao butter
Preparation: Spray mixture
- Melt, mix and temper together.
- Spray bonbon moulds of your choice with the spray mix.
Bonbons (moulding)
Ingredients: Bonbons (moulding)
-
Q.S.
Preparation: Bonbons (moulding)
- Temper the chocolate and shell the moulds.
Miso caramel
Ingredients: Miso caramel
-
2.8 lbCream 35 %
-
0.9 lbLiquid glucose 40DE
-
4.9 ozBlonde miso
-
0.1 ozsalt
Preparation: Miso caramel
- Heat together.
Ingredients: Miso caramel
-
1.3 lbsugar
Preparation: Miso caramel
- Cook into a blond caramel.
- Deglaze with the hot cream.
- Cook to 106°C.
Ingredients: Miso caramel
-
4.2 oz
-
10.6 ozbutter
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.
Comments