Orange & Balsamic Caramel

Name: Orange & Balsamic Caramel
Yield: Makes about 80 chocolates
Ingredients: 250 ml (9fl oz/1 cup) orange juice; ¼ vanilla pod (bean), split lengthways; ¼ vanilla pod (bean), split lengthways; 90 ml (3 fl oz/⅓ cup) whipping (pouring) cream; 40 g (1½ oz) liquid glucose; 300 g (10 oz/⅓ cups) caster (superfine) sugar; 100 g (3½ oz/1 stick) sea salt butter, cut into cubes and at room temperature; 100 g (3½ oz/1 stick) unsalted butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 12.5 ml (2½ tsp) balsamic vinegar

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

The idea behind this chocolate was from an orange and caramel sauce I made back in my training days. The acidity from the orange and the balsamic vinegar cuts the richness of the caramel extremely well.

Ingredients

250 ml (9fl oz/1 cup) orange juice
¼

Vegetarian
Chocolate
Gluten-free

Method

Put the orange juice in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the orange juice and drop in the empty pod. Bring to the boil and continue to cook until it has reduced to about 150ml (5fl oz/⅔ cup), about 8-10 minutes.