Jacques Genin Caramels
i just came back from my trip to the salon du chocolat. on our second and third day we visited all the good places in paris. we went also to jacques genin marvelous shop, where we had the chance to talk to the master himself. of course we tried his caramels of which i heard a lot beforehand. before i tasted them i thought they were just caramels, like i tasted many before. so we left the place with a 30,- euro box of chocolats and a 14 euro bag of caramels. as soon as we left the shop i poped on
Translation: Recipe taken from site: 'Cuisine Plus' Recette tirée du site "Cuisine Plus" For approximately 100 caramels Pour environ 100 caramels 750g liquid cream (assumed to be 35% fat cream - doesn't specify) 750g de crème liquide 500g passionfruit juice (literally translates to juice, probably meant to say puree?) 500g de jus de passion 500g mango juice (literally translates to juice, probably meant to say puree?) 500g de jus de mangue 2.5 vanilla beans 2.5 gousses de vanille 125g glucos