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Caramelly Sauces and Crisp Fondue Add richness and flavor to any dessert with these easy-to-make caramel sauces. Or dress up succulent summer fruits with this fresh and zesty white chocolate fondue. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Caramel Chocolate Sauce

Ingredients Preparation
530 g whole milk 3.5% In a saucepan, heat up the milk to a simmer on the stovetop.
200 g Callebaut Cocoa Mass 100%
900 g Callebaut Caramel Loaf
Add the cocoa mass to the milk, then stir in the caramel.
Cut the caramel loaf into small pieces. Add the cocoa mass to the milk, then stir in the caramel.
Using a whisk, mix well on low heat until the caramel is completely melted and the sauce is smooth.

Caramel Rum Sauce

Ingredients Preparation
260 g whole milk In a saucepan, heat up the milk to a simmer on the stovetop.
500 g Callebaut Caramel Loaf Cut the caramel loaf into small pieces. Add the caramel loaf and melt on low heat, stirring continuously until it is completely dissolved and the sauce is smooth.
30 g vanilla extract
80 g dark rum
Off the heat, add the vanilla extract and rum. Mix well.

Salted Caramel Sauce

Ingredients Preparation
250 g whole milk 3.5%
5 g fleur de sel
In a saucepan, heat up the milk and fleur de sel to a simmer.
500 g Callebaut Caramel Loaf Cut the caramel loaf into small pieces then add and melt on low heat. Stir continuously until it is completely dissolved and the sauce is smooth.

White Chocolate Fondue

Ingredients Preparation
50 g whole milk 3.5%
10 g cornstarch
Add the cold milk to the cornstarch to dilute it.
450 g whole milk 3.5% In a saucepan, begin to heat up the milk. Then add the cornstarch and milk mixture and bring to a boil, stirring constantly.
300 g Callebaut W2 White Chocolate Place chocolate into mixing bowl, then pour in the milk mixture, vanilla bean and lime zest. Mix with a whisk until thoroughly blended and completely smooth. Finally, emulsify with immersion blender for 30 seconds.
Keep refrigerated and serve chilled, along with fresh fruits for dipping.

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