Cashew and Vanilla
Caramel

AW: 0.65
EXPIRY TIME: 60 days as long as the storage temperature is 16-18C

Cashew Vanilla Caramel
Total weight: 373 gr

Ingredients list
80 gr bio raw cane sugar
20 gr sorbitol
1 gr salt
80 gr roasted cashew butter
60 gr coconut milk 20 % fat minimum
20 gr inverted syrop /maple syrup
20 gr vegan plant-based butter
42 gr white vegan chocolate
50 gr cacao butter


Method
Weight all the ingredients beforehand. Prepare caramel first. Put a pot with cane sugar, sorbitol and inverted sugar on low-medium heat. Cook it until sugar completely dissolves and gets amber in colour and the temperature should reach 160-166 C. Stop caramelisation by pouring hot coconut milk (75-80 C). Stir vigorously. Continue cooking the caramel until it reaches the temperature of 104 C and take off from the stove.
Let it cool down to 70 C and pour it over chocolate and cocoa butter. Wait 1 minute until they start melting and use a blender to emulsify. Warm cashew butter to 35-40 C and add to caramel. Use blender to incorporate all the ingredients. When caramel is 33 C add plant based butter of room temperature. Blend again.
Pipe at the temperature of 27-28 C. Leave to stabilise for 10-12 hours at 16 C.
Notes on Ingredients
Sorbitol
It is sugar alcohol called polyols. This water-soluble compound is found naturally in some fruits, including apples, apricots, dates, berries, peaches, plums, and figs. It is used to preserve moisture, add sweetness, and provide texture to products, as well as potentially support digestive and oral health.Sorbitol contains approximately two-thirds of the calories of table sugar and provides about 60% of the sweetness
Grape sugar or Dextrose
It plays an important role in cellular energy production. Dextrose is actually the primary source of energy for most living organisms. This sugar can be found in fruits, honey and fruit juices. Dextrose is the most important sugar in the metabolism, it is quickly absorbed into the cells of the intestine
Inverted sugar/ Maple syrop
Inverted sugar is used in small quantities and can be substituted with maple syrup. It is used to increase flavour. It makes product more resistant to microbial spoilage compared to those made with other sweeteners. Also it prevents sugar crystallisation and ofter smoother product texture.
Vegan butter
Find the one with the maximum fat content with neutral in flavor. I use Flower Farm brand. Butter helps to soften the ganache texture.
Ingredients List
Chocolate World CW 1217
Paper towels
Colours: yellow, orange, green
white.
sponge dry and clean
Brushes of different size
Toothpick
You may create your own cocoa butter by yourself too. For this use cocoa butter and oil soluble colouring powder.
Melt cocoa butter to 50 C, add powder and use blender to dissolve powder. Cool down to the working temperature to 30-31C.
For colouring bonbons I use already coloured cocoa butters from Roxy&Rich.
All the colours should be TEMPERED before use.
Melt cocoa butter to 50 C and temper it on a marble slab by moving it back and forth until the temperature drops down to 30-31 C. After that it's ready to be used.