CARMA® Milk Seriz Caramel Peanut Bonbon

Warm up the cream and butter and set aside. Melt the sugar and glucose and cook to a brown color. Slowly add the warm cream-butter mixture, mixing all the time. When well dissolved and incorporated add the salt. Continue to cook the mixture to 106°C. Let it cool down to approximately 28°C before piping into the molds.

Melt the couverture Milk Seriz 35% and mix with the peanut butter, cinnamon and salt. Pre-crystallise the mixture before using (working temperature 29°C).

Prepare the bonbons design by tapping a small sponge into cooper sparkling red powder, and swirling it inside the mold. Make sure the molds are cleaned and polished before starting. Following, spray a layer of pre-crystallised black cocoa butter on top. Once the cocoa butter is set, fill the molds with pre-crystallised CARMA® Dark Padera 55%. Pipe a small amount of the salted caramel. Fill the rest of the bonbon shell with the CARMA® Milk Seriz 35% peanut gianduja, and allow it to crystallize for approximately 8 hours before closing the bonbons. Place them in the fridge for about 15 minutes before unmolding.