Gastronomixs

Paper-thin chocolate caramel

Previously, sugar confectionery was used for decoration only, but nowadays every component of a dish is expected to play a part in enhancing its flavour or the experience it provides. This garnish illustrates this trend perfectly. Ultra-thin and crispy, it doesn't stick and has a delicious taste. Another advantage is that it's easy to make and keeps exceptionally well.

Paper-thin chocolate caramel

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Ingredients

90

g

fondant

40

g

glucose

40

g

couverture chocolate (dark, milk or white)

Preparation method

  • Heat the glucose and the fondant to 155°C.
  • Remove from the heat and allow to cool down to 130°C.
  • Add the finely chopped couverture and stir quickly and thoroughly until smooth.
  • Pour onto a silicon baking sheet and cover with a second silicon baking sheet. Roll out until it is 1cm thick and set to cool.
  • Break into pieces and store in an air-tight container with silicon granules.
  • Place a piece of the crispy chocolate between two silicon baking sheets and allow to soften in an oven at 160°C.
  • Remove from the oven and roll out as thinly as possible using a rolling stick.
  • Allow to cool and break into pieces.
  • Once again, store in an air-tight container with silicone granules. 

Serving suggestions

  • As a crispy garnish in desserts with yoghurt, red fruit or banana.
  • As a friandise.

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