Caramel, vanilla and soy sauce bonbon

Mix all the ingredients together.
Cook over a low heat until a concentration of 75° Brix is achieved.
Mix the result with an equal part of glucose DE 60.

Bring the cream to boil with the sugars, salt, and scraped vanilla pods.
Leave to infuse for 10 minutes. Melt the chocolate and butter at 45°C.
Pour the infusion through a sieve directly onto the chocolate and emulsify until homogeneous using a stick blender. Temper the ganache at 30-31°C

Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved.  

Melt the chocolate and cocoa butter separately at 40-50°C.
Mix together, add the colouring and blend until a homogeneous colour is achieved. 

Assembly Lay out the trays in a cool space around 20/24°C or heat gently with a thermal gun.
Brush the moulds with a thin layer of the corresponding paints. Scrape the excess paint from the moulds.
Melt the white chocolate and temper correctly. Line the moulds and set aside for a few hours until it is correctly crystallised.
ipe a dot of soy reduction in the centre of the mould. Pipe the ganache and leave to crystallise for 24 hours.
Close the bonbons with more tempered chocolate, crystallise, unmould, package and store.