Every year around Christmas time we would get a box of chocolates for the family to share- and every year my brothers were reluctant to share it with me. I don't really blame them...
I would look at the little booklet that came with the chocolate box and systematically pick out every single one of the caramel filled truffles. They were the only ones I would eat, I wouldn't touch anything that was dark chocolate or filled with jelly, milk chocolate was boring and the orange cream bonbons were a nasty surprise. I would just cross my fingers and hope that no one would notice I ate all the "good ones". Although I'm sure they all did.
Before I get to the recipe, I just want to talk about what an amazing thing sugar is. Sugar is a carbohydrate composed of 12 carbon atoms, 22 hydrogen atoms and 11 oxygen atoms.These atoms arrange themselves into little cubic crystals that can be dissolved into water or melted with the application of heat. As sugar is heated, it changes into 7 different states. Each state has its own properties, viscosity, textures and densities that can be used in a multitude of applications in the pastry kitchen. By simple adding a specific amount of heat to sugar it can be used to make a simple syrup, chewy caramels or hard candy.
For this recipe you will need a metal pot, a digital thermometer and a metal whisk.
Salted Caramel Truffle Filling
Optional -Remove 25 of cream and replace with 25g Rum
1. Cook heat glucose and sugar, stir briefly to make sure the sugar is dissolved into the glucose.
2. Boil sugar and glucose until it reaches 177 celcius.
3. Bring butter and cream to a simmer, and add it to the glucose and sugar.
4. Cook everything together until the temperature reads 120 celcius. Whisk occasionally to make sure the bottom doesn't burn.
5. Pour the caramel out of the pot and allow to cool before filling your truffles.
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