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Caramel, Vanilla and Soy sauce BonBon

 Recipe for 4 moulds of 3cm diameter half-sphere
 
Soy sauce reduction
Vanilla caramel ganache
Black paint
Caramel colour paint
Zephyr caramel white chocolate for lining
  

 

Soy sauce reduction

INGREDIENTS PREPARATION
175g soy sauce
25g glucose syrup DE 44
25g sugar Q.S. glucose DE 60
Mix all the ingredients together.
Cook over a low heat until a concentration of 75° Brix is achieved.
Mix the result with an equal part of glucose DE 60.

Vanilla caramel ganache

INGREDIENTS PREPARATION
230g 35% UHT cream
40g glucose syrup DE 44
175g caramel powder
1g fine salt
20g Deodorized anhydrous butter (99% fat)
Bring the cream to boil with the sugars, salt, and scraped vanilla pods.
Leave to infuse for 10 minutes. Melt the chocolate and butter at 45°C.
Pour the infusion through a sieve directly onto the chocolate and emulsify until homogeneous using a stick blender. Temper the ganache at 30-31°C

Black paint

INGREDIENTS PREPARATION
12g black paint (cocoa butter and black colouring)
Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved.  

Caramel colour paint

INGREDIENTS PREPARATION
200g Lactée Barry 35%
4g fat soluble green colouring
Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved. 

Zephyr caramel white chocolate for lining

Assembly Lay out the trays in a cool space around 20/24°C or heat gently with a thermal gun.
Brush the moulds with a thin layer of the corresponding paints. Scrape the excess paint from the moulds.
Melt the white chocolate and temper correctly. Line the moulds and set aside for a few hours until it is correctly crystallised.
ipe a dot of soy reduction in the centre of the mould. Pipe the ganache and leave to crystallise for 24 hours.
Close the bonbons with more tempered chocolate, crystallise, unmould, package and store.