Yuzu Juniper Thyme Caramel Makes 3 molds of 3 bars Bruno Saade, Founder & CEO, Anjar Chocolates

Ingredients for Yuzu Juniper Thyme Caramel:

For Filling:
• 170 g. granulated sugar
• 60 g. glucose syrup
• 170 g. heavy cream
• 40 g. The Perfect Purée Yuzu Juniper Thyme Syrup
• 40 g. unsalted butter

For Shells:
800 g. 60–70% dark chocolate
Step 1: Chocolate Shell
Temper dark chocolate using your preferred method (seed, tabling, or microwave). Coat the molds completely with chocolate, tapping to release air bubbles. Scrape excess chocolate to leave a thin shell. Let the shell set until firm (15–20 minutes in the fridge).

Step 2: Yuzu Juniper Thyme Caramel
Melt heavy cream and sugar in a saucepan, adding the glucose and Yuzu Juniper Thyme Syrup at 85 °C. Cook the mixture to 107°C. Transfer to a bowl and add butter. Mix until fully melted. Blend with a hand blender until smooth. Cool to 29°C before piping.

Step 3: Finishing
Pipe caramel into the chocolate shells. Let the filling set for at least 4 hours. Seal with a final layer of tempered chocolate and scrape clean. Let crystallize for about 30 minutes before demolding.