Caramel, vanilla and soy sauce bonbon

Used Cacao Barry products

Zéphyr™ 34%

Deodorized Cocoa Butter

Extra-Bitter Guayaquil 64%

Lactée Barry 35%

Moulded bonbons

Caramel, vanilla and soy sauce bonbon

Level

level 2

Recipe for 4 moulds of 3 cm diameter half-sphere

Used Cacao Barry products

Zéphyr™ 34%

Deodorized Cocoa Butter

Extra-Bitter Guayaquil 64%

Lactée Barry 35%

Soy sauce reduction

Ingredients	Preparation
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

Ingredients	Preparation
230g 35% UHT cream 1piece(s) Madagascar vanilla 40g glucose syrup DE 44 175g caramel powder 1g fine salt 260g Zéphyr™ 34% 60g Deodorized Cocoa Butter 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

Ingredients	Preparation
200g Extra-Bitter Guayaquil 64% 200g Deodorized Cocoa Butter 12g black paint (cocoa butter and black colouring)	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

Ingredients	Preparation
200g Lactée Barry 35% 200g Deodorized Cocoa Butter 4g fat soluble green colouring	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.

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