Royal caramel

Some people simply have a crush on caramel - admittedly we belong to that same category. A recipe that just pushes the boundaries of how much caramel you can have in one fabulous dessert is an absolute winner in our opinion. So here we go: caramel with a lovely crisp, some hazelnut hints and a caramel-flavoured chocolate. Heaven does exist.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Almond mandarine biscuit

Ingredients Preparation
  • 1200g
    egg white
  • 500g
    caster sugar


  • 400g
    icing sugar
  • 460g
    almond powder
  • 220g

Sieve and mix in.

  • 120g
    whipped cream
  • 200g
    candied mandarine boiron


Bake at 180°C for 7 minutes.

Caramel praliné feuilleté

Ingredients Preparation
  • 600g
    Caramel Callets™

Melt at 45°C.

  • 700g
    Pure Roasted Hazelnut Paste
  • 450g
    Pailleté Feuilletine


Caramel milk chocolate mousse

Ingredients Preparation
  • 1500g
    Caramel Callets™

Melt at 45°C.

  • 2400g
    soft whipped cream


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