
Caramel, vanilla and soy sauce bonbon

Recipe for 4 moulds of 3 cm diameter half-sphere
Soy sauce reduction
Ingredients | Preparation |
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| Mix all the ingredients together. |
Vanilla caramel ganache
Ingredients | Preparation |
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| Bring the cream to boil with the sugars, salt, and scraped vanilla pods. |
Black paint
Ingredients | Preparation |
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| Melt the chocolate and cocoa butter separately at 40-50°C. |
Caramel colour paint
Ingredients | Preparation |
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| Melt the chocolate and cocoa butter separately at 40-50°C. |
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. |