Caramel
Transcription
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. Take a look to our dedicated website for more recipes ideas: www.dgf.fr Z.I. des Cettons - 78570 CHANTELOUP LES VIGNES - FRANCE - Tél. : 33(0)1 39 22 22 39 - Fax : 33(0)1 70 74 61 93