Miso & Gochujang matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
Miso & Gochujang Salty miso caramel is balanced by a fiery gochujang ganache for a deep, complex flavor experience. Bonbon mold Cabrellon 6024 — 11g Yield ≈ 96 bonbons · 3 molds of 32 Tools Immersion blender Components Miso Caramel AW 0.6932 169 grams5.96 oz granulated sugar 30 grams1.06 oz water 65 grams2.29 oz glucose syrup (DE40) 130 grams4.59 oz cream (36%) 1 pod vanilla pod 33 grams1.16 oz white miso 20 grams0.71 oz browned butter Gochujang Ganache AW 0.802 6 grams0.212 oz gochujang 9.6 grams0.339 oz sorbitol powder 38.4 grams1.35 oz glucose syrup 18 grams0.63 oz inverted sugar (trimoline) 120 grams4.23 oz cream (36%) 240 grams8.47 oz milk chocolate Instructions Miso Caramel 1 Start by putting the miso into a small saucepan. 2 Scrape out the vanilla seeds and mix them into the miso. 3 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. 4 Heat this to 40°C (104°F) while you pour the water into a larger saucepan, followed by the glucose syrup and granulated sugar. 5 Once you get a nice caramel color, turn off the heat and carefully deglaze with the warm cream. A little at a time! 6 Once everything is well combined, add the browned butter and stir thoroughly. 7 Pour into a container and cover with plastic wrap to keep the caramel from drying out on the surface. 8 Let cool to room temperature and pipe about 4 grams (0.14 oz) into each bonbon shell. Gochujang Ganache 1 Start by putting the gochujang into a small saucepan. 2 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. 3 After that, add all the sugars and heat everything to 40°C (104°F), while melting the chocolate to 40°C (104°F). 4 Then pour the cream, gochujang, and sugar mixture into a beaker, followed by the melted chocolate. 5 Blend thoroughly with an immersion blender to get a good emulsion. 6 Let cool to 29°C (84°F) and then fill the rest of the bonbon shell. About 4 grams (0.14 oz) per bonbon. 7 Let the ganache set, then seal the bonbons. Fiery Ganache Don't like a hot ganache? You can skip the gochujang Notes

Miso & Gochujang

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

Miso & Gochujang

Salty miso caramel is balanced by a fiery gochujang ganache for a deep, complex flavor experience.

Bonbon mold

Cabrellon 6024 — 11g

Yield

≈ 96 bonbons · 3 molds of 32

Tools

Immersion blender

Components

Miso Caramel

AW 0.6932

169 grams5.96 oz granulated sugar

30 grams1.06 oz water

65 grams2.29 oz glucose syrup (DE40)

130 grams4.59 oz cream (36%)

1 pod vanilla pod

33 grams1.16 oz white miso

20 grams0.71 oz browned butter

Gochujang Ganache

AW 0.802

6 grams0.212 oz gochujang

9.6 grams0.339 oz sorbitol powder

38.4 grams1.35 oz glucose syrup

18 grams0.63 oz inverted sugar (trimoline)

120 grams4.23 oz cream (36%)

240 grams8.47 oz milk chocolate

Instructions

Miso Caramel

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.

Gochujang Ganache

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.

Fiery Ganache

Don't like a hot ganache? You can skip the gochujang

Notes