Complexity level  



  • Amber Blondie
  • Salty*** Amber Caramel
  • Amber Nutty Coating
Caramel Brownie


1 Amber Blondie
  • Butter 300 g
  • Whole Eggs 360 g
  • Sugar 320 g
  • Brown Sugar 60 g
  • Inverted Sugar 70 g
  • Flour 250 g
  • Baking powder 2 g
  • Guérande Fleur de Sel (Sea Salt) 3 g
  • Egg White 120 g
  • Chopped Pistachios 100 g

Heat and melt the butter, together with the Belcolade Selection Amber Cacao-Trace chocolate until it reaches 40°C. Whip the whole eggs together with the sugar, the brown sugar, and the inverted sugar. Mix both mixtures together and use a spatula to incorporate the sifted flour, baking powder, and salt. Whip the egg whites and add them to the previous mixture with a spatula. Pour into a baking frame on a baking tray 30 x 47 cm covered with a silicone sheet. Decorate with the chopped pistachios and bake at 170°C for 30 minutes (depending on the oven) with a closed damper. Leave to cool down in the frame.

2 Salty*** Caramel
  • Gelatin Powder 14 g
  • Water 84 g
  • Sugar 360 g
  • Glucose 150 g
  • Cream 35% 750 g
  • Butter 200 g
  • Guérande Fleur de Sel (Sea Salt) 6 g

Soak the gelatin in the water. Make a caramel with the sugar and the glucose. Heat up the cream and butter and add to the caramel gradually. Then add the salt and the soaked gelatin. Leave the mixture to cool down until it reaches 40°C.  Add the Belcolade Selection Amber Cacao-Trace and mix with an immersion blender. Finally, pour the caramel on top of the blondie. Leave to set overnight in the freezer and cut into desired shapes.

3 Amber Pistachio Coating
  • Oil 50 g
  • Roasted Chopped Pistachios 100 g

Melt the Belcolade Selection Amber Cacao-Trace until it reaches 35°C and add the oil and chopped pistachios. Dip the frozen blondies in the coating at approximately 32°C. Leave to set on a piece of baking paper and decorate with chocolate decorations made out of tempered Belcolade Selection Amber Cacao-Trace.

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