Recipes
Spreadable with Caramel and Dark Pachizaby Salvatore Toma
Kind of sweet: Praline
Copyright photo
Component 1Spreadable
Ingredients
| 350 gr | Granulated sugar |
| 350 gr | Glucose syrup |
| 520 gr | 35% fat content cream |
| 175 gr | Butter |
| 3 gr | Salt |
| 350 gr | Dark Grand Cru Pachiza Perù |
Method
Dry caramelise the sugar with glucose, decoct with the cream. Cook at 103°-105°C, add butter and salt. Pour over the dark chocolate Grand Cru Pachiza – Peru and emulsify.
Preparation
Pour the spreadable mixture in jars, close them and turn them upside down. Allow to cool and crystallise for a day. Store at 16°-18°C.
Store the product in a cool, dry place.
Presentation
Etichettare e conservare in un luogo fresco e asciutto.
