Cappuchoco Caramel
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)
Cappuchoco
| Ingredients | Preparation |
|---|---|
|
600g
milk
200g cream 250g Callebaut Dark Chocolate Strong 70-30-38NV |
Bring to the boil together and whisk until it reaches boiling point. |
Caramel cream
| Ingredients | Preparation |
|---|---|
|
150g
Callebaut White Chocolate Mousse
150g milk 150g cream 60g Caramel Topping |
Mix together cold and beat until you have a light fluffy cream. |
Finishing and presentation:
Serve Cappuchoco in a glass and finish with a layer of caramel
cream.
