A thin layer of silky homemade cajeta, wrapped in Ecuador + Peru blend dark chocolate.
Reflections
It's hard to believe this is only my second post, but 2020 has been all kinds of surreal. I felt a little silly drafting this post, but I desperately needed a break from the 24-hour, doomsday news cycle. I am sure you do too.
Our whole office has moved to working from home full-time to do our part to help slow/stop the spread of COVID-19. We normally have the flexibility to work remotely, as needed, but being away all week has taken some adjustment. I am an introvert by nature; however, choosing to avoid people and being forced to, are very different beasts.
Let's just say that I'll never again take for granted in-person, social interactions - preferably, in small doses :).
A Sweet Interlude
Let's, for a few minutes, shed the weight of the world from our shoulders and mind and venture into a dark, sticky, bitter-sweet wonderland I like to call Cajeta Bubbles. I'll keep this post short, but you can remain in wonderland for as long as you need.
The moment I saw the new line of bar molds from Pavoni, I knew I not only wanted them, but that I would be filling them, instead of making solid bars. Both solid choices, IMHO.
Wrap It Up
My Cajeta Bubbles Chocolate Bar is shelled with deliciously complex 70% Ecuador + Peru blend. Stuffed inside is a goat's milk version of dulce de leche - but forgive me, I let it cool a little too much before I piped it, hence the thicker texture. Although, once I used a spatula to spread it out, it was a lot easier to cap the bars than it would have been, had I piped it in a more fluid state. You can see the difference in this batch.
The bars aren't very deep, which can make them tricky to fill and cap. This design was a little more forgiving than some of the others, as the bubble shapes acted as little pockets for the cajeta to settle.
Take the #stayhomechallenge and make a few Cajeta Bubbles Chocolate Bars to sweeten up your isolation/quarantine. I've included a video below, if you need a little visual assistance.
Please stay safe and know that this too shall pass.
Ingredients
For chocolate shells:
- 300 grams dark chocolate I used 70% Republica del Cacao Ecuador + Peru Blend
- cocoa butter caramel satin
For the cajeta:
- 500 grams goat's milk
- 250 grams sugar
- 5 grams baking soda
- pinch kosher salt
- 1 vanilla bean scraped
Instructions
Cast your molds:
- Clean and buff your molds - see here.
- Temper your cocoa butter and splash randomly across the prepared mold. Wipe your mold along a towel to remove any excess cocoa butter from the surface edges.
- Temper your chocolate and cast your molds, tapping to release any air bubbles. Invert the mold and use your scraper to tap out excess chocolate. Use the scraper to scrape away excess chocolate. Allow to set slightly, then transfer to refrigerator for 10-15 minutes. Remove from fridge and set aside until ready to fill.
Make the caramel:
- In a deep, heavy-duty pot combine the milk, sugar, baking soda, salt and vanilla pod. Cook over medium heat, stirring occasionally, until sugar melts and the mixture is foamy in appearance. Keep a close eye on it, as it can foam up and overflow rather quickly.
- Continue to cook, stirring constantly, until it changes to a golden brown and is thick enough to coat the back of a spoon. Be patient, it takes a while for the mixture to reduce and thicken.
- Remove from heat, remove the vanilla pod and stir in the vanilla beans. Allow to cool then transfer to a piping bag. Pipe a thin layer into the molded bars and allow to set - leave enough space to cap the bars.
- Use some of the remaining tempered chocolate to close the bars - pipe or pour a bit of chocolate over the bars and use a scraper to smooth and scrape away excess. Enjoy!
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