• Chocolate caramel


1 Chocolate caramel
  • 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
  • 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

We all know the Chocotoff, but a visit to the dentist afterwards is less fun. So here’s a soft caramel with a real chocolate taste. Here, all benefits of the Selection Ebony Absolu come into their own. And round is also fun.