Pear Caramel

12 molds or 384 chocolates

Robyn Dochterman (IG: @stcroixchocolateco) / Owner, St. Croix Chocolate Co., Marine on St. Croix, MN; Photo by Jennifer Simonson

Shell polycarbonate molds with tempered milk chocolate. Set aside.
For the Pear Pâte de Fruit:
    • 500 g. The Perfect Purée Pear Puree, thawed
    • 550 g. granulated white sugar
    • 12 g. yellow or apple pectin
    • 60 g. glucose or corn syrup
    • 7 g. citric acid solution (citric acid 1:1 with water, or 7 g. fresh squeezed lemon juice)
Method for the Pear Pâte de Fruit:
1. Warm the Pear Puree in a pan to 120°F.
2. While Pear Puree warms, mix 1/3 of the sugar with all of the pectin and make sure there are no lumps. Add to warm puree.
3. Bring mixture to a boil, stirring slowly but constantly to keep from burning on bottom.
4. While keeping the boil going, add the rest of the sugar in small amounts.
5. Add the glucose/corn syrup to the mixture.
6. Heat to about 220°F.
7. Stir in acid solution or lemon juice.
8. Take off heat and pour onto Silpat.
9. When cool, mix in a food processor or Robot Coupe with 15-20 g. of pear liquor until a pipeable consistency is achieved.
10. Pipe into molds, filling just under halfway up the side of each cavity.
For the Salted Butter Caramel:
    • 835 g. heavy cream
    • 365 g. glucose or corn syrup
    • 5 g. sea salt
    • 540 g. white, granulated sugar
    • 185 g. butter
    • 260 g. milk chocolate
Method for the Salted Butter Caramel:
1. Heat the cream, glucose and salt in a saucepan to simmer. Take off heat and keep warm.
2. Heat a little of the sugar in another larger pan on medium low heat. When sugar begins to melt, add a little more sugar. Repeat until all the sugar is melted in the pan and is a golden or slightly red color.
3. Add the butter in chunks of about 40 g. Use a whisk with a long handle to stir.
4. When all of the butter is added to the sugar, pour warm cream mixture into sugar pan. Mixture may splatter. Keep face away from rising steam.
5. Stir everything together well and cook to about 216°F. Take off heat and pour in bowl.
6. Let cool at room temperature to 140°F, then add the milk chocolate and stir till smooth. Let cool to room temperature. Pipe on top of pear pâte de fruit, leaving a little space for the final layer of chocolate.
7. Finish with tempered milk chocolate, let set, and de-mold.