Chocolate-caramel bars
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Easy
Preparation: 20 min
Rest: 4 h
For 5 bars
Ingredients
180 g milk chocolate
20 g caramel powder
Directions
Melt milk chocolate until it reaches 35°C.
Let cool while stirring at 15°C. Heat again to 30°C.
Add caramel powder and mix.
Pour into moulds and let crystallize for 4h below 10°C.
Unmould right after.
