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.
Equipment
- Microwave
- Stovetop
- Pot
- Inox Mold
Ingredients
Chocolate Caramel
- 96 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs
- 620 g Cream (35% full fat)
- 70 g Invert Sugar
- 20 g Sorbitol
- 90 g Water
- 470 g Granulated Sugar
- 370 g Glucose DE60
- 60 g Butter
Instructions
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!