Coffee & Gold Chocolate Caramel

Ingredients: Coffee & Gold Chocolate Caramel

  • 1.1 oz
    glucose DE 60
  • 6.8 oz
    caster sugar

Preparation: Coffee & Gold Chocolate Caramel

Heat to caramel.

Ingredients: Coffee & Gold Chocolate Caramel

  • 5.6 oz
    cream

Preparation: Coffee & Gold Chocolate Caramel

Heat. Use to deglaze caramel.

Reserve in fridge at 12°C.
Next day, heat at 32°C.
 

Ingredients: Coffee & Gold Chocolate Caramel

  • 0.2 oz
    coffee powder Arabica Ethiopia
  • 0.2 oz
    softened butter

Preparation: Coffee & Gold Chocolate Caramel

Add.

Ingredients: Coffee & Gold Chocolate Caramel

Preparation: Coffee & Gold Chocolate Caramel

Add at 45°C.

Reserve at room temperature to fill half-spheres.

Moulded Crispearls™

Ingredients: Moulded Crispearls™

  • 1.1 oz
    CER-CC-R1CRIE

Preparation: Moulded Crispearls™

Put on sights of half-sphere moulds.

Ingredients: Moulded Crispearls™

Preparation: Moulded Crispearls™

Pre-crystallise at 29°C. Cover centre of
Crispearls™. Close mould.
 

Reserve in fridge at 12° for 30 mins.

Moulded Half-spheres

Ingredients: Moulded Half-spheres

Preparation: Moulded Half-spheres


Pre-crystallise at 29°C. Mould.
Reserve in fridge at 12°C for 10 mins.
 

Fill cavities with Coffee & Gold Chocolate Caramel.
Use crystallised ruby RB1 to close mould. Stick 1st mould with Crispearls™.
Unmould top mould with Crispearls™ texture.
Put 2nd mould with complete bonbon in fridge at 4°C for 1 hour.
Crystallise ruby cocoa butter spray and only spray the side with texture.