"Pépites du Forez"
A recipe created by the partnership of the master chocolatier Patrick Bataillon and Nigay company. This local speciality was created in 2015.
Patrick Bataillon
Patrick Bataillon
A recipe created by the partnership of the master chocolatier Patrick Bataillon and Nigay company. This local specialty was created in 2015.
Easy
Preparation: according to the melting time of chocolate
Coating: according to crystallization of chocolate
For 1kg
Ingredients
200 g chocolate
800 g sugar-coated caramel pieces
Directions
Place the sugar-coated caramel pieces in a coating pan.
Spray the chocolate on the pieces and let cool until crystallization.
It is possible to cover the sugar-coated caramel pieces with other coatings.
