recipe
Rum-Vanilla-Mucicao Caramel-Filled Bar
Vincent Durant
Recipe in 1 step
Mucicao-Rum-Vanilla Caramel
1| Brown sugar | 220g | 28.3 % |
| MUCICAO | 380g | 48.9 % |
| 1 vanilla pod | 0g | 0.0 % |
| DE60 glucose | 160g | 20.5 % |
| Soy lecithin | 2g | 0.2 % |
| Rum | 5g | 0.6 % |
| COCOA BUTTER | 10g | 1.2 % |
| Dark chocolate DELTORA 70% | 0g | 0.0 % |
| Total | 777g | 100% |
Caramelize the sugar, lower the heat by adding the Mucicao, vanilla, glucose and lecithin. Heat to 104°C, stop the cooking process and add the rum followed by the cocoa butter. Cool to 29°C. |
Final assembly
ASSEMBLING THE BAR:
Decorate the bar mould with the Diapason® white chocolate.
Mould with the Deltora® 70% chocolate couverture, pipe the caramel at 29°C, leave to crystallize.
Once crystallized, close.
ASSEMBLING THE CHOCOLATE NIB POD:
Add a first layer of Deltora® 70% chocolate couverture to the pod mould.
Before it crystallizes completely, sprinkle with cocoa nibs, then leave to crystallize slightly.
Add a second layer of chocolate couverture, trim around the edges, leave to crystallize.