These delicious caramels are the perfect combination of sweet and acidic. The balsamic vinegar adds a pleasant tang that cuts through the richness of the caramel and balances it out beautifully.
Moulding
IngredientsBelcolade Cacao Trace selection Amber chocolate Quantity as needed |
MethodMelt the Belcolade Cacao Trace selection Amber chocolate to 45°C and temper it at 28.2°C. Mould the moulds to make filled chocolates and leave to crystallise. |
Caramel balsamic
Ingredients240g sugar 100g glucose 240g fresh cream 35% 100g butter 3g salt 100g balsamic vinegar |
MethodMake a caramel with the sugar and the glucose. Heat up the cream and butter and add to the caramel gradually. Add the salt and allow to cool down. Add the balsamic vinegar and mix. Fill the moulds halfway with the caramel balsamic. |
Amber ganache
Ingredients340g fresh cream 35% 35g glucose 38g sorbitol 80g dextrose 485g Belcolade Cacao Trace selection Amber chocolate 22g cold butter |
MethodHeat up the fresh cream together with the glucose, the sorbitol and dextrose to 80°C. Pour onto the Belcolade Cacao Trace selection Amber chocolate drops and mix with a mixer. When the ganache reaches 35°C add the cold butter and mix again. Pipe the ganache on top of the caramel balsamic and leave to crystalise for 12 hours at 16°C with a relative humidity below 60%. Close after crystallisation with tempered Amber chocolate and demould after a few minutes. |
Recipe courtesy of Belcolade
