Caramel

Caramel
Bruno Pastorelli
Meilleur Ouvrier de France
Caramel
Recipe for approximately 100/120 bonbons
Caramel bonbon
500 g
400 g
Caramel cream from Isigny DGF Royal
Milk chocolate couverture Caramel flavour 36%
cocoa DGF Royal
100 g Cocoa butter DGF Service
200 g UHT sterilized cream 35 % DGF Royal
100g Glucose
1 Vanilla pod
SQ Caramel Aroma
SQ “Fleur de Sel”
•Melt the couverture chocolate with the cocoa butter.
•Heat the cream with the vanilla, glucose and add the caramel
cream.
•Mix together.
•Cool to 28°C and garnish the moulds lined with milk couverture
chocolate Java or milk caramel couverture chocolate.
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