Molded Chocolate "Salted Caramel"

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.