White chocolate with lemon, salt and pepper caramel pieces

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.

Easy

Preparation: 30 min

Rest: 4h

For 25 pieces

Which caramels are used in this recipe?

Salt and pepper caramel pieces

Ingredients

160 g white chocolate
Lemon flavour: dosage on product packaging
40 g salt and pepper caramel pieces

Directions

Melt white chocolate until it reaches 43°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Add lemon flavour.
Add salt & pepper caramel pieces.
Fill the tablets moulds with the mixture.
Keep at 10°C for 4h.
After crystallization, put upside down to unmould the tablets.
Keep in a dry place at 4°C.

To order a Box

cuisinez caramel

The first one is free!

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