Caramel Cups

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Mix Deli Dulce De Leche with the sea salt and pipe some of the caramel filling in the chocolate cups.

Caramelize the sugar. Heat up the glucose together with the cream and the vanilla bean.
Pour onto the caramel. And sieve out the vanilla bean.
Pour this onto the Belcolade Blanc Selection chocolate drops and mix with a spatula to obtain a ganache.
When the ganache reaches 89° F add the cold butter and mix with a hand mixer.
Pipe the ganache in the mould and leave to crystalize for 12 hours at 61°F with a humidity level below 60%.
Close the mould with tempered chocolate.
Sprinkle some brown sugar on top. Leave to crystalize and demould.

Complexity level:

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