Caramel and Popcorn Milk Chocolate Bar

Callebaut

Callebaut

Standard Supplier 6th June 2016

Caramel and Popcorn Milk Chocolate Bar

Grab and Go Handmade Snacking Bars by Beverley Dunkley Head of The UK CHOCOLATE ACADEMY™ center

Ingredients

  • 500g Sugar
  • 500g Whipping Cream
  • 130g Butter

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)