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Caramel Filling for Hand-Dipped Centers

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Preparation info
    • Difficulty

      Medium

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This filling is made in the same way as ganache for hand-dipping. Caramel paired with melted milk chocolate makes an ideal combination.

Ingredients

  • 3 ½ oz. (100 g) milk chocolate, 40 percent cocoa
  • Scant ¼ cup (

Method

Place the frame on the lined baking sheet or the silicone baking mat, or prepare the brownie pan.

Chop the chocolate.

In a saucepan, heat the water and glucose, and stir in the 1 ¼ cups (240 g) sugar.

Dip a pastry brush in water and brush the sugar crystals away from the sides to dissolve all the sugar. Bring the mixture to a temperature of 350°F (180°C) (1).

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