Chocolate Salted Caramel Recipe
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■Chocolate tempering
White chocolate
chocolate
White chocolate tempering
① Melt 2/3 of white chocolate you want to temper in a hot water bath and warm to 45 ℃
② Add the remaining 1/3 white chocolate and cool to 29 ℃.
③ Put a pattern on the mold as you like.
chocolate
① Like white chocolate, melt in a hot water bath and warm to 50 ° C.
② Add the remaining 1/3 of the chocolate, cool to 31 ° C, and pour into the mold.
■Caramel ganache
140mlml…heavy cream
Vanilla paste
80g…Granulated sugar
20g…honey
20ml…water
40g…Milk chocolate
40g…butter
2g…salt
① Put the cream, vanilla beans and honey in a pan and warm them.
② Add granulated sugar and water in a separate pan and cook on a medium heat until it becomes caramel colored.
③ Make caramel by adding warm cream in two portions.
④ Add chocolate and caramel.
* When using melted chocolate, add it after cooling to around 40 ℃.
White chocolate