Chocolate-caramel bars

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

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

Which caramels are used in this recipe?

Caramel powder

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.

To order a Box

cuisinez caramel

The first one is free!

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