22 Jan 2020
Melt the Belcolade Selection Amber Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Mould the moulds to make filled chocolates and leave to crystalize.
Make a caramel with sugar and the glucose. Heat up the cream and butter and add to the caramel gradually. Add the salt and allow to cool down. Add the Balsamic vinegar and mix. Fill the moulds halfway with the caramel balsamic.
Heat up the fresh cream together with the glucose, the sorbitol and dextrose to 80°C. Pour onto the Belcolade Selection Amber Cacao-Trace chocolate drops and mix with a mixer. When the ganache reaches 35°C add the cold butter and mix again.
Pipe the ganache on top of the caramel balsamic and leave to crystalize for 12 hours at 16°C with a relative humidity below 60%.
Close after crystallization with tempered Amber chocolate and demould after a few minutes.