Miso & Gochujang

Start by putting the miso into a small saucepan.

Scrape out the vanilla seeds and mix them into the miso.

Then add a little of the cream and mix to a homogeneous mass, continuing to add cream until all of it is blended with the miso and vanilla.

Heat this to 40°C (104°F) while you pour the water into a larger saucepan, followed by the glucose syrup and granulated sugar.

Once you get a nice caramel color, turn off the heat and carefully deglaze with the warm cream. A little at a time!

Once everything is well combined, add the browned butter and stir thoroughly.

Pour into a container and cover with plastic wrap to keep the caramel from drying out on the surface.

Let cool to room temperature and pipe about 4 grams (0.14 oz) into each bonbon shell.

Start by putting the gochujang into a small saucepan.

Then add a little of the cream and mix to a homogeneous mass, continuing to add cream until all of it is blended with the gochujang.

After that, add all the sugars and heat everything to 40°C (104°F), while melting the chocolate to 40°C (104°F).

Then pour the cream, gochujang, and sugar mixture into a beaker, followed by the melted chocolate.

Blend thoroughly with an immersion blender to get a good emulsion.

Let cool to 29°C (84°F) and then fill the rest of the bonbon shell. About 4 grams (0.14 oz) per bonbon.

Let the ganache set, then seal the bonbons.