- • Cereal, seeds, nuts and dried fruits of your choice
- • 1 litre whipping cream
- • 100g invert sugar
- • 40g sorbitol
- • 2 vanilla pods
- • 600g glucose
- • 50g water
- • 760g caster sugar
- • 100g butter
- Callebaut Finest Belgian Milk Chocolate 823NV for enrobing
Caramel Chocolate Bar with healthy fruits and nuts
Ingredients
Method
• Line a deep sided tray with guitar sheet and then cover with cereals, seeds, and dried fruits of your choice.
• Cook together the glucose, water, and caster sugar to 145°C.
• Bring to the boil the whipping cream, invert sugar, sorbitol and vanilla pods.
• Cook both mixes together to 117° C
• Lastly stir in the butter
• Pour the finished caramel over the mixed cereals, seeds and dried fruits.
• Allow to set for approximately 4 hours.
• Spread a thin layer of pre-crystallise 823NV milk chocolate on top of the set caramel
• After 3-5 minutes remove from the tray and cut to desired shape : bite size squares or 8 cm fingers
• Enrobe each piece with pre- crystallised 823NV milk chocolate
• Decorate by sprinkling with oats and chopped dried fruits.
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