CARAMEL
CRUNCHY BITE

Complexity level  

CT P370

Composition

  • Molding
  • Salted Caramel
  • Praline Piemonte
  • Salted Shortcrust
  • Coating
Caramel Crunchy Bite

Steps

1 Molding
Ingredients
  • QS
Preparation

Temper the Belcolade Selection Lait Superieur Cacao-Trace and mold the desired mold very thin. Leave to crystalize. 

2 Salted Caramel
Ingredients
  • Sugar 240 g
  • Glucose 100 g
  • Cream 35% 240 g
  • Butter 100 g
  • Fleur de sel 5 g
Preparation

Make a caramel with the sugar and the glucose. Heat up the cream and butter and add to the caramel little by little. Add the salt and allow to cool down. Fill the molded chocolates with the caramel filling.

3 Praliné Piemonte
Ingredients
  • Patisfrance Praliné Noisette IGP Piémont 62% 500 g
  • Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace 50 g
  • 100 g
Preparation
  • Melt the Belcolade Selection Amber Cacao-Trace and Belcolade Pure Prime Pressed Cacao Butter Cacao-Trace. Add the Patisfrance Praliné Noisette IGP Piémont 62% and mix.
  • Temper this composition till 24°C and put it in the mold on top of the salted caramel.
4 Salted Shortcrust
Ingredients
  • PatisFrance Hazelnut Powder 50 g
  • Roasted chicory 10 g
  • Flour 75 g
  • Brown sugar 60 g
  • Butter 65 g
  • Salt 1 g
  • Egg Yolk 10 g
  • Baking powder 2 g
Preparation
  • Mix all the ingredients together to obtain a sandy texture. Roll out between 2 sheets of paper to 2mm.
  • Cut into the desire shapes.
  • Bake at 170°C in an open damper for about 8 minutes.
5 Coating
Ingredients
  • Belcolade Selection Noir F-65 Cacao-Trace QS
Preparation
  • Coat the bite with tempered Belcolade Selection Noir F-65 Cacao-Trace.
  • Leave to crystalize.

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