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

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