- 500g Sugar
- 500g Whipping Cream
- 130g Butter
Caramel and Popcorn Milk Chocolate Bar
Ingredients
Method
• Dry Caramelise the sugar to a medium brown colour
• Slowly add the cream to stop further colouring of the sugar
• Allow to cool slightly
• Lastly stir in the butter
• Allow cool – Use
Shell a deep snacking bar mould with Pre-crystallised Callebaut Finest Belgian Milk Chocolate 823NV
Allow to set for 30 minutes
Pipe in prepared direct caramel in the base of the mould – salt can be added to make a salted caramel – 7g approx. to a kg of Caramel
Place crushed pieces of fresh popcorn on top of the caramel
Close the Chocolate Bar by piping pre-crystallised 823NV Milk Chocolate over the popcorn
Sprinkle immediately with Callebaut Salted Crispearls (CEF-CC-CARAMEL-W97)
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