Belcolade Caramel Rondo
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.
Course: Dessert
Cuisine: Belgian
Keyword: Caramel
Author: Matty Van Caeseele
Microwave
Stovetop/Boiler
Pot
Inox Mold
Chocolate Caramel
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 96 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs and butter.
Pour into a greased inox mold.
Allow to set for 12 hours before cutting into the desired shape.Enjoy!