Caramel Fondue
(Created by the CHOCOLATE ACADEMY™ center in Belgium)
| Ingredients | Preparation |
|---|---|
|
150g
cream
150g full-cream milk 30g fresh butter 80g glucose |
Bring to the boil |
| 675g Callebaut caramel Callets | Pour the cream mixture onto the callets, allow them to melt and mix |
| 675g Grand Marnier | Add and mix in |
| Pour into a fondue pot and heat to 50°C. Maintain this temperature | |
