Miso Caramel Crunch Bears

Method

Created by Callebaut chef Seb Pettersson, this salty-sweet blonde miso caramel is the reason to bite: here it sits behind a crunch of Callebaut Milk Chocolate Crispearls inside shells of Callebaut Milk Chocolate 823, hand-sprayed in custom Roxy and Rich pastels. Almost too cute to eat, and a natural counter and gifting piece for spring and Easter ranges.

Ingredients

Bear features

• 3g Roxy and Rich Pirate Black coloured cocoa butter (SCR1072B)

Pastel Decor

Three colourways, one per mould. Mix the gemstone shades with the White Agate and the Artist shades with the Polar Bear White, then spray each mould half and half with its two pastels

• 51g Roxy and Rich Natural Polar Bear White coloured cocoa butter (SCR1733B)
• 27g Roxy and Rich White Agate coloured cocoa butter (SCR1549B)
• 3g Roxy and Rich Candy Pink coloured cocoa butter (SCR1102B)
• 3g Roxy and Rich Peach Moonstone coloured cocoa butter (SCR1504C)
• 3g Roxy and Rich Lilac Purple coloured cocoa butter (SCR1108B)
• 3g Roxy and Rich Green Aquamarine coloured cocoa butter (SCR1531B)
• 3g Roxy and Rich Lime Green coloured cocoa butter (SCR1078B)
• 3g Roxy and Rich Yellow Jasper coloured cocoa butter (SCR1480B)

Bear shells and caps

• 346.5g Callebaut Milk Chocolate 823 (SCC1521)

Miso caramel filling

• 189g KerryMaid Whipping Cream Alternative (SCM280)
• 63g Confectionery Glucose Syrup DE38 (SCA118)
• 21g blonde miso paste
• 0.6g sea salt
• 90g caster sugar
• 18g Callebaut Milk Chocolate 823 (SCC1521)
• 45g unsalted butter

Crunch

• 39g Callebaut Crispearls in Milk Chocolate (SDS886)

Method

1. Polish the three bear moulds. Temper a small amount of Pirate Black cocoa butter and, using a small nail dotter, dot a small circle into each bear eye and a small triangle into each bear nose. Any remaining cocoa butter can be poured back into the bottle to avoid waste. Leave to set.
2. Mix your two custom pastels for each mould. In a small plastic tub or dish, mix a white and a coloured shade together to get the perfect custom pastel, allowing about 10 to 15g of each shade per mould. For the best results mix the gemstone colours with the White Agate and the Artist colours with the Polar Bear White.
3. Temper each pastel in your preferred method, then spray the cavities half and half with each colour. Leave to set for 10 minutes.
4. Back each cavity with tempered Polar Bear White, 5 to 10g per mould, before shelling. This step is needed here because the bears are shelled in milk chocolate; it is not necessary if you shell with white chocolate.
5. Temper the 823, melting at 40 to 45°C, cooling to 26 to 27°C and working at 29 to 30°C. Fill the cavities, tap out the air bubbles, then invert and scrape to leave thin, even shells. Leave to set.
6. Heat the cream, glucose, miso and salt together to just below the boil, whisking until smooth.
7. In a separate pan, cook the caster sugar to a blonde caramel. Deglaze carefully with the hot cream mixture, then cook to 106°C.
8. Pour the caramel over the 18g of 823 and the butter. Emulsify with a stick blender until glossy, then cool to 35°C.
9. Pipe about 6g of caramel into each shell, stopping about 2mm below the rim.
10. Sprinkle Milk Crispearls on top of the caramel before capping, for a crunchy base. Be sure to tap them down so that they do not stick out above the mould line, as this will cause issues when capping.
11. Leave the filling to firm, ideally overnight at 16 to 18°C, then cap each mould with tempered 823, scrape clean and leave to set before demoulding.