Ingredients
- 225 g Cream
- 60 g Glucose
- 15 g Invert sugar
- 2 Vanilla beans
- 630 g Guittard Éclipse du Soleil 41% Milk Couverture Chocolate Wafers
- 70 g Butter
- Guittard Lever Du Soleil 61% Dark Couverture Chocolate Wafers for enrobing the caramels
Instructions
- Bring cream, glucose, invert sugar and vanilla beans to a boil.
- Strain over chocolate. Let stand for 5 minutes.
- At 35˚c/95˚F, add soft butter and emulsify. Cast into 3/8” x 10” x 12” frame. Allow to crystallize overnight. Cut to desired shape and separate.
- Enrobe in 61% Cacao Lever du Soleil and sprinkle with sea salt.