Grand'Anse - Haïti ganache and salted caramel with cinnamon crumble
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/ee03f4eb100059cfe68e361600d2f5ee.jpg?itok=CxoHMmcy)
Haiti ganache
ingredients | preparation |
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Dissolve the sugars and salt in the cream. |
Salted crumble
ingredients | preparation |
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Cut the butter into cubes and store in the refrigerator. |
Salted caramel
ingredients | preparation |
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Dry-caramelise the sugar. |
Assembly
ingredients | preparation |
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Prepare some moulds and spray with black paint and cacao butter, then line with 65% cacao Haiti dark chocolate couverture. |