"Crème brûlée" bites
A chocolate recipe proposed by the team of Nigay company based in Feurs, in Loire.
Nigay’s team
Nigay's team
A chocolate recipe proposed by the team of Nigay company based in Feurs, in Loire.
Medium
Preparation: 10 min
Cooking: 10 min
15 bites
Ingredients
80g dark or milk chocolate for the moulding
80g white filling
2g vanilla flavour
20g aromatic caramel
18g caramel pieces
Directions
At 25°C, mix the white filling, vanilla flavour and aromatic caramel.
Mould the chocolate shells and fill them with the mixture at 20°C.
Sprinkle caramel pieces on top of the white mass at 15°C before crystallization.
Remove the chocolates from the mould.
