17.60 oz (500g) Caramel Cream from Isigny (DGF 5817)
14.10 oz (400g) Milk Chocolate Couverture, Caramel Flavor 36%, DGF Royal
3.52 oz (100g) Cocoa Butter
7.05 oz (200g) UHT Sterilized Cream 35%
3.52 oz (100g) Glucose Syrup (DGF 8311)
1 ct Vanilla Pod (60010)
SQ Caramel Flavor Paste(DRE 21604 1)
SQ Fleur de Sel




1. Melt the couverture chocolate with the cocoa butter.
2. Heat the cream with the vanilla, glucose and add the caramel flavor.
3. Mix together.
4. Cool to 82.4°F (28°C) and garnish the moulds lined with milk couverture chocolate Java or milk caramel couverture chocolate.


Formulation courtesy of ifiGourmet