Caramel Bonbon

Recipe by: Bruno Pastorelli, M.O.F.

Caramel Bonbon

17.60 oz (500g)Caramel Cream from Isigny (DGF 5817)
14.10 oz (400g)Milk Chocolate Couverture, Caramel Flavor 36%, DGF Royal
3.52 oz (100g)Cocoa Butter
7.05 oz (200g)UHT Sterilized Cream 35%
3.52 oz (100g)Glucose Syrup (DGF 8311)
1 ctFresh Vanilla Beans - Madagascar (60010)
SQCaramel Flavor Paste(DRE 21604 1)
SQFleur de Sel

Assembly:

  1. Melt the couverture chocolate with the cocoa butter.
  2. Heat the cream with the vanilla, glucose and add the caramel flavor.
  3. Mix together.
  4. Cool to 82.4°F (28°C) and garnish the moulds lined with milk couverture chocolate Java or milk caramel couverture chocolate.