TOOLKITS

BAIN-MARIE, GRADUATED PITCHER, PINOCCHIO (gauging funnel), SPATULA, WHISK, MARISA (flexible spatula), BAKING MOULDS

Ingredients
120 g dark tempered chocolate
25 g glucose
110 g fresh cream
50 g pear brandy
140 g granulated sugar

Method
Set the glucose and the sugar in a copper or non-stick pan and warm it up. Caramelize, stirring with a wooden spoon. Caramel should become of a blond-hazel colour and be free of lumps of sugar. Slowly pour the cream and the caramel into the bain-marie, stirring it with a spoon. Be careful: pouring the cream too quickly will harden the caramel. Should this happen, warm at a low temperature and sift it in order to remove the lumps. Let cool down to 35-40 °C, then add in the pear brandy and the chocolate, melted at about 30/32 °C. By means of the Gauging Funnel (Pinocchio), drip in the cream up to over 2/3 of the height of the polycarbonate mould's pits previously sprayed with coloured cocoa butter or decorated with any other type of chocolate, then finished with a dark chocolate covering. Let them stand overnight in order to form a thin crust before sealing the bonbons with the same chocolate using a regular or a rectangular spatula. Place in the fridge for about 30 minutes, then remove from the mould.