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Salted Caramel Ganache Dark Chocolate
Salted Caramel Ganache Dark Chocolate. Bittersweet couverture molded and filled with a decadent salted caramel ganache.
Course
Dessert
Prep Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
20
bonbons
Author
I Sugar Coat It
Ingredients
40
grams
water
10
grams
glucose
50
grams
sugar
137.5
grams
cream
35%
250
grams
dark chocolate
like Valrhona Caraibe
fleur de sel
Instructions
To a deep pot, add the water, glucose, sugar and cook until caramelized. Remove from heat.
Warm the cream in a separate pot. Remove from heat and gradually add to the caramelized sugar.
Stir in salt to taste.
Place chocolate in a medium bowl. I used discs, but If you buy in blocks, chop finely to allow for faster melting.
Pour the salted caramel over the dark chocolate and use a hand whisk to stir until combined and smooth.
Allow to cool at room temperature.
Once cooled, pipe into prepared molded chocolate, allow to set and then cap. Check out my
Dulcey Bonbons
post to learn how.