Molded Chocolate "Salted Caramel"
Ingredients
- 300 g — Salted Caramel filling Callebaut
- 3 g — salt
- 100 g —cream 35% Debic
- 20 g — glucose syrup
- 15 g — trimoline
- 6 g — sorbitol
- 170 g —dark chocolate couverture Fortina Callebaut
- 5 g — milk fatAMF Debic
FIRST FILLING:
Warm up the "Salted Caramel" filling. Add salt and mix. Use at a temperature no higher than 29°C.
SECOND FILLING:
Heat the cream, glucose syrup, trimoline, and sorbitol to 75°C. Add the chocolate and blend with an immersion blender. Add AMF to the finished mixture at 30–32°C. Blend again and add aroma drops. Temper by cooling down to 28°C.
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