Dark chocolate with caramel pieces, hazelnuts and almonds

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.

Medium

Preparation: 35 min

Rest: 4h

For 2 tablets

Which caramels are used in this recipe?

Caramel pieces

Ingredients

355 g dark chocolate
45 g salted butter caramel pieces
20 g chopped hazelnuts
25 g chopped almonds

Directions

Melt dark chocolate until it reaches 35°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down on a rhodoid sheet. Tap with a spatula stick to bring down the excess of chocolate.
Keep for 20 min at 4°C.
Sprinkle with caramel pieces, chopped hazelnuts and chopped almonds.
Keep at 10°C for 4h to complete the crystallization of chocolate.
After crystallization, put upside down to unmould.
Keep in a dry place at 10°C.

To order a Box

cuisinez caramel

The first one is free!

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