Amber balsamic crystal
Amber balsamic crystal
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 ingredients
- Belcolade Cacao Trace selection Amber chocolate :
- Quantity as needed :
Moulding method
- Melt 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 ingredients
- sugar : 240g
- glucose : 100g
- fresh cream 35% : 240g
- butter : 100g
- salt : 3g
- balsamic vinegar : 100g
Caramel balsamic method
- Make 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 ingredients
- milk : 300g
- glucose : 500g
- Belcolade Cacao Trace selection Amber chocolate : 1kg
- Puratos miroir glassage neutre : 1kg
- gelatine : 30g
Amber ganache method
- Heat the milk with the glucose.
- Pour onto the Belcolade Cacao Trace selection Amber chocolate.
- Add the previously rehydrated gelatine and the Puratos miroir glassage neutre, then mix using a hand blender until the mixture is smooth and consistent.
- Leave to rest for 24 hours before use.
- Glaze the frozen products at 35°C.
- Put a glazed Amber mousse on a Amber crumble base.
