Srednje tezine

Makes : 10 Yield

These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.

These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.

rok trajanja:: 3 Months
Conservation:: Room temperature

Containing: 2 Components

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225 g

sucrose
33 g

glucose
15 g

liquid sorbitol
135 g

unsalted butter
3 g

Sea salt
0.5 g

lecithin
225 g

Heavy cream
0.5 g

baking soda
1 beans(s)

vanilla bean

Warm up glucose and sorbitol
Slowly add sucrose to make a caramel
When the desired color is reached add butter, fleur de sel and lecithin
Add cream warmed to 60C, baking soda and vanilla bean
Cook to 120C, whisking constantly
Emulsify caramel
Cast into a 15mm frame, and let rest at room temperature for at least 6 hours preferably overnight
Cut caramels into 8mm squares