Blackthorn Sea Salted Caramel Bonbon, Valrhona 36% Caramelia

Recipe by Kenneth Hett

Makes 335g, enough to fill a standard Implast 539 Mould 32 x 13g tray.

Ingredients

180g Granulated Sugar

25g Glucose

175g Double Cream

1.5g Blackthorn Sea Salt

30g Salted Butter (soft at room temp)

Method

Place the cream, glucose, salt into a pan and broil, ensure all the glucose & salt have disolved. You will need to stir as it heats, as the glucose will sink to the bottom and remain if not agitated.

In a heavy based (stainless steel) pan, sprinkle 1/4 of the sugar and heat until it starts to liquify, as it turns to liquid and starts to colour add the remaining sugar and stir continuously during this part, if you need to, chop down any plumps of sugar that form.

Place this pan of caramel on a folded tea cloth, using the longest handle whisk add the hot cream in 4 parts, which vigorously as the cream goes in until the hot cream is fully incorporated.

Safety note, the steam coming off the caramel at this point will cause serious burns, use the longest handled whisky you have, do not pour all the cream in one go.

Place a sieve over the cream pan and tip the caramel back into the cream pan.

Bring this mixture back to the boil and cook to a temperature of +103oc.

Allow the caramel to cool at room temperature until it reaches +35oc, then using a sick blender, ass the soft butter and emulsify, this willl break any fat molecules into smaller parts. Blend tint eh butter and create a silky-smooth caramel.

Place into a piping bag and pip into a bonbon cavites at +28oc.