Salted caramel By Chef Lal Majid

Salted caramel

For tempered chocolate
453 g tempered chocolate
for salted caramel
63 g chopped milk chocolate
17 g granulated sugar
7 g water
45 g heavy cream
4 g light corn syrup
7 g unsealed butter
7 g cocoa butter
For chocolate finishing
112 g dark chocolate tempered


Fill the chocolate mould with tempered chocolate.
Scrape off the excess chocolate with a scraper and also use the scraper to tap the sides of the mould to remove any air bubbles.
Turn the mould upside down over a bowl and tap with the scraper again- the majority of the chocolate should fall out into the bowl underneath to leave a shell of chocolate coating each hole.turn the right way up and scrape off the excess the mold upside down on a baking tray.leave it to set for 10-15 mins in a cool, dry area.
Spoon the cooled o pistachio paste into a piping bag.pipe it into the molds filling them untill they are 4/5 full.
Pour more tempered chocolate over the top of the mould so that each hole is completely filled .leave the moulds to set for 2-3 hours in a cool and dry area.
Once set,twist the moulds to loosen the chocolates,turn it upside down and tap gently so chocolates drop out of the moulds.

Place chocolates in a Bowl.
Place sugar and water in a sauce pan and stir to form wet sand.
Place over high heat and cook till sugar turns dark.
Add the cream and corn syrup and salt in saucepan on the stove, and bring to simmer.
Pour cream mixture into caramel,slowly.then pour onto chopped white chocolate.let it set for 2 mins.once ganache has reached 35 c add butter and cocoa. Utter,mix and combine.
Once temperature reaches 35c add butter,coriander and mix.
Pour mixture into piping bag ,pipe ganache into molded shells.gently tap the filled shells.let it stay over night at room temperature to dry.

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