Chocolate Caramel
I’m always looking for improvements and that’s what I did to my chocolate caramel recipe. I added more chocolate to create an even better flavor and a perfect consistency, try yourself!
Ingredients
Directions
- 1
Bring the heavy cream to a simmer and add the Grated Tonka bean, Butter, and sea salt.
- 2
Let the cream mixture infuse for 30 minutes and pass through a fine sieve.
- 3
Place the sugar and glucose syrup in a pan and add 40g water to make a wet caramel (tip; add a splash of lemon juice to prevent recrystallization.) turn this caramel into a golden caramel and add the cream mixture.
- 4
Boil the mixture till 108 degrees Celsius and take off the heat, cool below 80C and add the milk chocolate callets, emulsify and cool down before filling your shells.
