- • 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.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
