Caramelized White Chocolate & Sea Salt Bolt

 

Ingredients

For the Main Component:

1 1/2 cups white chocolate couverture callets

1/2 cup heavy cream

1/4 tsp flaky sea salt

1 tsp vanilla bean paste

For the Secondary Component:

1/2 cup granulated sugar

2 tbsp water

1/4 cup heavy cream, warmed

1 tbsp unsalted butter

For the Sauce / Layer / Topping:

1/2 cup milk chocolate, melted

1 tbsp neutral oil (grapeseed or canola)

1/4 tsp gold luster dust (optional)

For Garnish (optional):

Extra flaky sea salt

Edible gold leaf

Directions

Spread white chocolate callets on a silicone mat and

bake at 250°F, stirring every 10 minutes, until deeply

golden and caramelized (about 45 minutes).

Heat 1/2 cup cream and vanilla in a saucepan until

simmering, then pour over the caramelized white

chocolate and whisk until smooth.

Stir in 1/4 tsp sea salt and pour the ganache into a bolt-

shaped silicone mold; freeze for 4 hours until firm.

Prepare the caramel core by melting sugar and water in a

pan until amber, then whisk in the warmed cream and

butter until smooth.

Allow caramel to cool slightly, then inject or pipe into the

center of the chilled chocolate bolt.

Mix melted milk chocolate with oil and luster dust to

create a thin glaze.

Unmold the frozen bolts and dip quickly into the glaze to

create a thin, crisp shell.

Finish with a pinch of flaky sea salt while the glaze is

still tacky.