Medium
Makes: 10 Yield
These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dr...
- Shelf life:
- 3 Months
- Conservation:
- Room temperature
Containing: 2 Components
Salted Caramel Center
Ingredients: Salted Caramel Center
-
7.9 ozsucrose
-
1.2 ozglucose
-
0.5 ozliquid sorbitol
-
4.8 ozunsalted butter
-
0.1 ozSea salt
-
7.7 grlecithin
-
7.9 ozHeavy cream
-
7.7 grbaking soda
-
1 beans(s)vanilla bean
Preparation: Salted Caramel Center
- Warm up glucose and sorbitol
- Slowly add sucrose to make a caramel
- When the desired color is reached add butter, fleur de sel and lecithin
- Add cream warmed to 60C, baking soda and vanilla bean
- Cook to 120C, whisking constantly
- Emulsify caramel
- Cast into a 15mm frame, and let rest at room temperature for at least 6 hours preferably overnight
- Cut caramels into 8mm squares
View tools
- Whisk
- Microwave
- Offset spatula
- Prepared frame
- Sheet pan
- Cutting board
- Silpat (s)
- Induction, medium pot
Chocolate Panning
Ingredients: Chocolate Panning
Preparation: Chocolate Panning
- Prepare the panning machine
- Coat caramels in a layer of dark chocolate, and allow them to crystallize
- Coat caramels in a layer of gold chocolate, and allow them to crystallize
- Coat caramels in a layer of milk chocolate, and allow them to crystallize
- Coat caramels in a layer of white chocolate, and allow them to crystallize
- Coat caramels in a layer of dark chocolate, and allow them to crystallize
- Finish with Natural Dark Cocoa Powder
View tools
- Ladle
- Heat gun
- Panning machine
- Chocolate warmer
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