Salted Caramel Dragee

Salted Caramel Dragee
Medium
Makes: 10 Yield
These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.
These panned items are layered to deliver a unique chocolate taste at every moment of the degustation. The cut of the dragees is also very impressive.
Shelf life:
3 Months
Conservation:
Room temperature
Containing: 2 Components
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Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Salted Caramel Center

Ingredients

  • 7.9 oz
    sucrose
  • 1.2 oz
    glucose
  • 0.5 oz
    liquid sorbitol
  • 4.8 oz
    unsalted butter
  • 0.1 oz
    Sea salt
  • 7.7 gr
    lecithin
  • 7.9 oz
    Heavy cream
  • 7.7 gr
    baking soda
  • 1 beans(s)
    vanilla bean

Preparation

  1. Warm up glucose and sorbitol
  2. Slowly add sucrose to make a caramel
  3. When the desired color is reached add butter, fleur de sel and lecithin
  4. Add cream warmed to 60C, baking soda and vanilla bean
  5. Cook to 120C, whisking constantly
  6. Emulsify caramel
  7. Cast into a 15mm frame, and let rest at room temperature for at least 6 hours preferably overnight
  8. Cut caramels into 8mm squares

Tools

  • Whisk
  • Microwave
  • Offset spatula
  • Prepared frame
  • Sheet pan
  • Cutting board
  • Silpat (s)
  • Induction, medium pot

Chocolate Panning

Ingredients

Preparation

  1. Prepare the panning machine
  2. Coat caramels in a layer of dark chocolate, and allow them to crystallize
  3. Coat caramels in a layer of gold chocolate, and allow them to crystallize
  4. Coat caramels in a layer of milk chocolate, and allow them to crystallize
  5. Coat caramels in a layer of white chocolate, and allow them to crystallize
  6. Coat caramels in a layer of dark chocolate, and allow them to crystallize
  7. Finish with Natural Dark Cocoa Powder

Tools

  • Ladle
  • Heat gun
  • Panning machine
  • Chocolate warmer

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