Pear-Miso Caramel Bonbons

Pear Brandy, Miso Caramel, and Dark Chocolate

Pastry Chef Crystal Chiu of Canlis | Seattle
Yield: 50 bonbons

Adapted by StarChefs | February 2020

INGREDIENTS:

250 grams milk chocolate, coarsely chopped
130 grams white miso
60 grams glucose syrup 
300 grams sucrose
250 grams heavy cream 
50 grams pear brandy
20 grams lemon juice 
1½ kilograms TCHO dark chocolate couverture, tempered

METHOD:

Using a bain marie, melt milk chocolate. When melted, stir in miso. In a saucepan, heat glucose. In small increments, add sucrose to glucose, until mixture is caramelized to a dark amber. Deglaze with cream, whisking to eliminate any lumps of caramel. Pour glucose mixture over chocolate mixture, whisking to combine. Whisk in brandy and lemon. Using an immersion blender, blend until BonBon filling is smooth. Strain through chinois in a nonreactive storage container. Cover and rest overnight. Transfer filling to a piping bag. Cast BonBon mold with couverture. When set, pipe in filling. Cap with more couverture. When set, unmold and serve bonbons.

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