Amber Balsamic Crystal

Amber Balsamic Crystal

22 Jan 2020

Belcolade
Recipe
Nutrition

Composition

  1. Moulding
  2. Caramel Balsamic
  3. Amber Ganache

1. Moulding

Ingredients

Working method

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.

2. Caramel Balsamic

Ingredients

Working method

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.

3. Amber Ganache

Ingredients

Working method

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.