Preparation
Ingredients
- Purocao fondente Dominica 80% 150g
- Sugar 185g
- Glucose 20g
- Cream 325g
- Butter 50g
- Inverted sugar 55g
- Liquid butter 20g
Preparation
Caramel procedure
Make the caramel with sugar and glucose, bringing it to a temperature of 176°C.
Add the soft butter.
De-cook the caramel with 185 g of very hot cream, taking care not to create lumps. Let cool before use.
DOMINICA dark ganache procedure
Prepare the ganache by heating 140 g of cream with the inverted sugar and pour it over Purocao DOMINICA. Mix to refine the emulsion.
Add the liquid butter and mix again.
MOLD PREPARATION
Purocao DOMINICA 80% 100 g
Pearl gold powder 6 g
Pure alcohol 95° 20 g
Create diagonal stripes in the mold using tempered Purocao DOMINICA chocolate and let crystallize.
Combine the gold powder with alcohol and spray inside the mold with an airbrush.
Create a shell with tempered Purocao DOMINICA at 29-30°C and let crystallize.
Pipe the caramel into the chocolate shell up to 1/3 of the height.
Refrigerate for a few minutes.
Once the caramel has slightly set, fill up to 2 mm from the edge with the dark ganache.
Let crystallize at 16°C.
Close everything with tempered milk chocolate.
