Nutrition Facts
1 servings
1
Caramel Hearts Recipe
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Discover the recipe for caramel hearts.
Ingredients
1 Professional milk couverture chocolate
500 Liquid cream with 32% fat content
500 Granulated sugar
200 Glucose syrup
50 Cocoa butter
125 Unsalted butter
100 Dark chocolate with less than 60% cocoa
2 cloves Vanilla
2 Salt
Directions
1
Boil the cream with half of the sugar, the glucose syrup, the butter, the vanilla, the sorbitol, and the salt.
2
At the same time, dry cook the remaining sugar to make caramel. The caramel should be perfectly clear and smoky to be ready.
3
De-cook the caramel with the liquid mixture (step 1). Allow to cool slightly. At about 35°C, add the melted cocoa butter. Mix well.
4
Prepare the molds. Use a finger to spread a bit of dark chocolate inside the molds, then fill them with milk chocolate. Invert to remove the excess after tapping to avoid bubbles. Allow the chocolate to set, then scrape the molds to remove any excess. Let it fully crystallize in a cool place.
5
Fill the molds with the caramel using a piping bag. Store in the refrigerator for 24 hours to allow the caramel to harden on the surface.
6
To finish, cover the molds with some milk chocolate. Invert the molds (the chocolates will fall out) and store the chocolates in a cool place (17/18°C) away from light and odors.
Ingredients
Ingredients
1 Professional milk couverture chocolate
500 Liquid cream with 32% fat content
500 Granulated sugar
200 Glucose syrup
50 Cocoa butter
125 Unsalted butter
100 Dark chocolate with less than 60% cocoa
2 cloves Vanilla
2 Salt
Directions
Directions
1
Boil the cream with half of the sugar, the glucose syrup, the butter, the vanilla, the sorbitol, and the salt.
2
At the same time, dry cook the remaining sugar to make caramel. The caramel should be perfectly clear and smoky to be ready.
3
De-cook the caramel with the liquid mixture (step 1). Allow to cool slightly. At about 35°C, add the melted cocoa butter. Mix well.
4
Prepare the molds. Use a finger to spread a bit of dark chocolate inside the molds, then fill them with milk chocolate. Invert to remove the excess after tapping to avoid bubbles. Allow the chocolate to set, then scrape the molds to remove any excess. Let it fully crystallize in a cool place.
5
Fill the molds with the caramel using a piping bag. Store in the refrigerator for 24 hours to allow the caramel to harden on the surface.
6
To finish, cover the molds with some milk chocolate. Invert the molds (the chocolates will fall out) and store the chocolates in a cool place (17/18°C) away from light and odors.
Notes
-
Bernard
Do not confuse glucose with glucose syrup; these two products have absolutely nothing to do with each other. In baking and confectionery, we use glucose syrup, which is a product derived from the enzymatic transformation of the starch molecule. -
Marjo
Glucose is available at the pharmacy.
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