INGREDIENTS:
200 g dark chocolate for dessert
200 g of caster sugar
40 g semi-salted butter
20 cl of liquid cream
1 C. level coffee of honey
12 cl of water
PREPARATION
Pour the cold liquid cream into a bowl, add the crushed chocolate and honey.
In a saucepan, prepare a caramel with the sugar and 8 cl of water. Cook over low heat without stirring until you obtain a brown caramel. Then add the remaining water.
Pour the contents of the sallad bowl into the caramel pan. Continue cooking at a low simmer for 30 minutes. Stop cooking the caramel by pouring the butter off the heat and mix to obtain a homogeneous preparation.
Line a dish with a sheet of baking paper and pour the caramel over it. Let cool then cut 2 cm dice on the side.
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