Milk chocolate with caramel and cashew nuts

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

Logo Nigay GB 300x300

Nigay’s team

Logo Nigay GB 300x300

Nigay's team

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

Medium

Preparation: 45 min

Rest: 4h

For 45 pieces

What caramels are used in this recipe?

Caramel filling.

Ingredients

300 g milk chocolate
40 g cashew nuts
90 g caramel filling

Directions

Melt milk chocolate until it reaches 45°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 to bring down the excess of chocolate.
Keep at 4°C for 20 min.
Fill with caramel filling and cashew nuts.
Close the shells with milk chocolate.
Keep at 10°C for 4h. Unmould and keep in a dry place at 10°C.

To order a Box

cuisinez caramel

The first one is offered!

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