Baileys Caramel (4 moulds) (Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)

Ingredients Preparation
750 g sugar
130 g glucose
540 g Corman 35% cream
Prepare a caramel. Smother with boiling cream.
520 g milk chocolate Callebaut Select 823NV Pour the mixture onto the chocolate, mix and smoothen.
200 g Baileys
20 g whisky
Pipe into small chocolate shells moulded from Callebaut Smooth 2665NV milk chocolate. Allow to condense for 24 hours. Close the small shells with Callebaut Smooth 2665NV milk chocolate.

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