"Crème brûlée" bites

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

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

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

Which caramels are used in this recipe?

Caramel pieces, aromatic caramel.

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.

To order a Box

cuisinez caramel

The first one is free!

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