Caramel, vanilla and soy sauce bonbon

Moulded bonbons

Caramel, vanilla and soy sauce bonbon

Recipe components

Soy sauce reduction

IngredientsPreparation
  • 175g
    soy sauce
  • 25g
    glucose syrup DE 44
  • 25g
    sugar
  • Q.S.
    glucose DE 60

Mix all the ingredients together.
Cook over a low heat until a concentration of 75° Brix is achieved.
Mix the result with an equal part of glucose DE 60.

Vanilla caramel ganache

IngredientsPreparation
  • 230g
    35% UHT cream
  • 1piece(s)
    Madagascar vanilla
  • 40g
    glucose syrup DE 44
  • 175g
    caramel powder
  • 1g
    fine salt
  • 20g
    Deodorized anhydrous butter (99% fat)

Bring the cream to boil with the sugars, salt, and scraped vanilla pods.
Leave to infuse for 10 minutes. Melt the chocolate and butter at 45°C.
Pour the infusion through a sieve directly onto the chocolate and emulsify until homogeneous using a stick blender. Temper the ganache at 30-31°C

Black paint

IngredientsPreparation

Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved.  

Caramel colour paint

IngredientsPreparation

Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved. 

Zéphyr caramel white chocolate for lining

Assembly Lay out the trays in a cool space around 20/24°C or heat gently with a thermal gun.
Brush the moulds with a thin layer of the corresponding paints. Scrape the excess paint from the moulds.
Melt the white chocolate and temper correctly. Line the moulds and set aside for a few hours until it is correctly crystallised.
ipe a dot of soy reduction in the centre of the mould. Pipe the ganache and leave to crystallise for 24 hours.
Close the bonbons with more tempered chocolate, crystallise, unmould, package and store.