Truffly Made
French

Chocolate Caramel

250 grams Granulated sugar
80 gams Honey
100 grams Whole milk
110 grams Salted butter
50 grams Cocoa paste
15 grams Cocoa butter

Directions:

1. Combine granulated sugar, honey, milk and butter cook at 121C
2. Once mixed and cooked add the cocoa paste and cocoa butter
3. Pour in the molds and send it to the fridge overnight.

 

 

 

 

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