Caramelo

Carma Dark Padera 55% Caramel Ganache

Ingredients Preparation
  • 100g
    sugar
  • 243g
    cream
  • 45g
    butter
  • 210g
    Dark Padera 55%

Add sugar slowly to the saucepan to make a dry caramel. Once you achieve the gold colour, add slowly the cream. Melt the chocolate and create an emulsion with the hot cream. Add the butter at 35°C and mix without adding air. Use at 30°C. Pipe into shells. Leave to crystallise.

  • 100g
    Sugar
  • 243g
  • 45g
    butter
  • 210g
    Dark Padera 55%

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