Milk chocolate with caramel and cashew nuts
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.
Medium
Preparation: 45 min
Rest: 4h
For 45 pieces
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.
