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Craft and Innovation
- For Manufacturers
Sicilian Blood Orange
Caramel Tablet
By Chef Josh Johnson
- Yield
- 4-5 Tablets
These two layered tablets have a bright Sicilian blood orange caramel that is complimented by Guittard’s 72%
cacao Coucher du Soleil ganache for a full-bodied chocolate flavor that showcases the brightness of the caramel.
Sicilian Blood Orange Caramel
Ingredients
- 120 gHeavy cream
- 140 gGranulated sugar
- 55 gGlucose
- 135 gBoiron PGI Sicilian Blood Orange purée
- 2.25 gCitric acid powder
- 50 gButter
Sicilian Blood Orange Caramel
Directions
- 1
Combine the purée and citric acid powder, set aside.
- 2
In a saucepan, combine the cream, sugar, and glucose. Cook the sugar mixture to 120°C/248°F. Add the purée and butter, continue to cook to 113°C/235°F. At 40°C/104°F use an immersion blender to emulsify.
- 3
At 31°C/88°F pipe into pre‑cast shells, approximately half full. Allow to fully set before adding ganache layer.
Sicilian Blood Orange Ganache
Ingredients
- 180 gHeavy cream
- 25 gGlucose
- 230 gGuittard 72% cacao Coucher du Soleil
- 30 gGuittard 100% cacao Oban wafers
- 100 gBoiron PGI Sicilian Blood Orange purée
- 60 gButter, softened
Sicilian Blood Orange Ganache
Directions
- 1
Combine the cream and glucose, bring to a simmer. Pour over the 72% Coucher du Soleil and the 100% Oban, allow to set for 2 minutes. Whisk until combined. Warm the purée to a simmer and add to the chocolate mixture. Whisk mixture until smooth.
- 2
At 38–40°C/100–104°F, add the soft butter, emulsify with an immersion blender. At 31°C/88°F, cast into the mold with the Sicilian blood orange caramel and cap when fully crystallized.
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Shop the Recipe and More
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