Vegan Coffee and Amaretto Caramel
with almond gianduja crunch

AW: 0.65
EXPIRY TIME: 90 days as long as the storage temperature is 16-18C
Coffee and Amaretto caramel
Total weight: 471

Ingredients list
150gr cane sugar
110 gr strong espresso
10 gr sorbitol
30 gr amaretto liquor
40 gr vegan plant-based butter
70 gr cocoa butter drops

Method

First weight all the ingredients. Take cane sugar and sorbitol. Put them together in a pot and heat. The heat should be low medium in order not to burn our future caramel. Meantime make strong espresso. When the caramel is light brown and reached 160-165 C stop caramelisation by pouring espresso in 2- 3 parts (its temperature should be 70-80 C). Stir vigorously in order to mix caramel and espresso well. Leave on the heat and cook until its temperature reaches 103-105 C. Take off the heat and cool it down.
When espresso caramel is cooled down to 70 C pour it over cocoa butter, wait for 30 seconds to start it melting and emulsify with hand blender. When the temperature reaches 35 C add amaretto liquor primarily heated to 33 C.Emulsify for the few seconds again.The last step is to add plant-based butter of the room temperature. We add it when caramel reaches 33C.
Pipe into bonbon shells when the temperature reaches 26-27 C. Leave to stabilise for 3 hours at the temperature of 16-17 C. Then pipe the second layer.



Almond Gianduja Crunch
Total weight: 500 gr

Ingredients list
50 gr cocoa butter
80 gr dark chocolate 65 %
330 gr almond paste
40 gr vegan and gluten free corn flakes

Method

Melt cocoa butter and dark chocolate to 40-43 C. Warm almond paste to 35 C and add it to chocolate. Stir to incorporate. Put corn flakes into blender and blitz 2-3 times for 2-3 seconds into fine grits. Then add it to chocolate and almond mix. Stir well with spatula. Then pour the mixture onto a stone slab and temper. We temper it as we would temper dark chocolate by dropping the temperature to 28 C. Then pipe the second layer over caramel.
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.
Instruments list
Mould Pavoni SP1214
Brushes
Paper towels
Coloured cocoa butter: golden, pink, orange
Clean sponges
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.