Recipe post ·
Dark Chocolate Miso Caramel Bonbons
Dark chocolate shells filled with a salty-sweet miso caramel.
Watch the video for the technique.
Ingredients
For the shells
- 300 g dark chocolate
For the miso caramel
- 100 g sugar
- 30 g water
- 80 g heavy cream
- 25 g butter
- 15–20 g white miso
- Pinch of salt
Method
- 1.
Temper the chocolate Melt the chocolate to 45–50°C, cool to 27–28°C, then bring it back to 31–32°C.
- 2.
Make the shells Fill the bonbon mould with tempered chocolate and tap to release any air bubbles. Turn it upside down to drain the excess, scrape the surface clean and leave the shells to set.
- 3.
Make the miso caramel Heat the sugar and water until it reaches a deep amber caramel. Meanwhile, warm the cream. Slowly add the warm cream to the caramel and stir until smooth. Add the butter, then whisk in the miso and a pinch of salt. Let the caramel cool completely.
- 4.
Fill & seal Pipe the caramel into the shells, leaving about 2 mm at the top. Let it settle, then seal with another layer of tempered chocolate. Let the bonbons crystallize completely before unmoulding.
