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Selection Caramels

CARAMEL
RONDO

Complexity level  

CT EBONY

Composition

  • Chocolate caramel
  1. Belcolade
  2. Recipes
  3. Caramel Rondo
Caramel Rondo

Steps

1 Chocolate caramel
Ingredients
  • Belcolade Noir Absolu Ebony 96% Cacao-Trace 96 g
  • Cream (35% full fat) 620 g
  • Invert sugar 70 g
  • Sorbitol 20 g
  • Water 90 g
  • Sugar 470 g
  • Glucose DE60 370 g
  • Butter 60 g
Preparation
  • Heat the cream, invert sugar and sorbitol in the microwave. 
  • Boil the water together with the sugar and the glucose to 155°C. 
  • Add the preheated cream and heat the mixture to 120°C. 
  • Remove from the heat and add the Belcolade Noir Absolu Ebony 96% Cacao-Trace and butter. 
  • Pour into a greased inox mold. 
  • Allow to set for 12 hours before cutting into the desired shape.

Created by Matty Van Caeseele

Inspired by the beloved Chocotoff, this creation offers a soft caramel experience elevated by the rich, authentic taste of Real Belgian Chocolate. With Belcolade Selection Ebony Absolu, every element comes together in perfect harmony—proof that indulgence can be both playful and refined.

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