Gastronomixs

Paper-thin chocolate caramel with sea salt

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 with sea salt

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

90

g

fondant

40

g

glucose

40

g

dark couverture chocolate

As needed:

 

maldon salt / sea salt

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.
  • Sprinkle with salt.
  • 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.

Previous page