CAPREA
CT O3X5
CT O3X5
Melt the Belcolade Selection Amber Cacao-Trace chocolate to 45°C and temper it at 28.2°C. Fill the molds to make filled chocolates and leave them to crystalize. Melt the Belcolade Selection Lait Cacao-Trace chocolate to 45°C and temper it at 29°C. Fill the molds to make filled chocolates and leave them to crystalize.
Make a caramel with the sugar and glucose. Heat up the cream and butter and add to the caramel gradually. Add the salt and leave to cool down. When the caramel reaches 35°C add the Belcolade Selection Amber Cacao-Trace and mix with an immersion blender. Add the balsamic vinegar and mix. Fill the top molds with the caramel balsamic, and leave to set. Close with tempered Belcolade Selection Amber Cacao-Trace chocolate and demold after setting.
Boil the fresh cream together with the glucose and sorbitol, and add the inverted sugar. Pour the composition onto the Belcolade Selection Blanc Cacao-Trace chocolate drops, the Belcolade Premium Prime Pressed Cocoa Butter Cacao-Trace, and the Goat Cheese. Mix with an immersion blender. When the ganache cools to 35°C add the cold butter and mix again.
Pipe the ganache in the bottom mold and leave it to crystallize for 12 hours at 16°C with relative humidity below 60%.
Close after crystallization with tempered Belcolade Selection Lait Cacao-Trace chocolate and demold after a few minutes.
