Caramel and Salt Flower Candy
Produtos utilizados
Unique Brasil Milk Chocolate 35% Cocoa Drops 400g
Unique Brasil White Chocolate 35% Cocoa Drops 400g
Sobre a receita
This Bombom recipe with caramel and fleur de sel was developed by Chef Rafael Barros live on instagram
Ingredientes
- 200 g refined sugar
- 100 g sour cream
- 2 g of fleur de sel
- 150 g Milk Chocolate 35% Unique
- 50g unsweetened peanut butter
- 50 g roasted and chopped peanuts
- 20g cocoa butter
- 1 g fat-soluble red dye
- 50 g White Chocolate 35% Unique already tempered
Caramel:
Chocolate and peanut filling:
Colored cocoa butter:
Modo de preparo
Caramel
Heat the cream in a pan and set aside.
Place a small saucepan over medium heat and melt the sugar until you get a light caramel.
Add the cream, already heated, to the caramel and lower the heat and stir until the caramel dissolves in the cream.
Turn off the heat and wait to cool down.
Chocolate and peanut filling
Melt and temper the 35% Unique Milk Chocolate and add the peanut butter and mix well.
Add chopped peanuts and set aside.
colored cocoa butter
Melt the cocoa butter and add the fat-soluble dye until it dissolves well.
For larger quantities, the use of a vertical mixer is recommended for complete dissolution of the powdered liposoluble dye in the cocoa butter.
Cool colored butter to 30°C and use at that temperature.
Dicas
- Geralmente utiliza-se 5% de corante lipossolúvel em pó em referência a quantidade de manteiga de cacau que será preparado. Exemplo – 100 g de manteiga de cacau para 5 g de corante, com exceção do branco que coloca-se 10% você pode encontrar corante lipossolúvel já pronto para uso em bisnagas, basta aquecer e usar conforme indicações do fabricante.
Materiais
- tube of sauce
- Spatula
- Stainless steel/plastic bowl
- 1 heart candy mold
- Disposable gloves
- Thermometer
- Spatula