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Chocolates: Caramel Chocolates

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Chocolates: Caramel Chocolates

The perfect chocolates: caramel chocolates recipe with a picture and simple step-by-step instructions.

  • 600 g Dark chocolate couverture
  • 250 g Sugar
  • 125 ml Cream
  • 75 g Butter
  • 50 g Honey liquid
  • 1 shot Marashino or kirsch
  • 50 g Marzipan
  1. Melt the couverture and pour it into a praline mold, pour it out and drain, then chill for about 2 hours.
  2. For the filling, melt the sugar and let it caramelize. Add the butter, then stir the cream and stir until a smooth mass is formed.
  3. Crumble the marzipan and add to the caramel with the honey. Add the kirsch and let everything cool down, then pour into a piping bag and fill the hollow bodies and let cool down. Then put a lid on with the rest of the couverture.
  4. I took kirsch but I just didn’t have any marashino,
Dinner
European
chocolates: caramel chocolates

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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