Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Creamy caramel
Chocolate icing
How it's done
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Creamy caramel
Combine the condensed milk with the honey and butter, simmer over a low heat for approx. 30 mins, stirring constantly until the mixture turns a caramel colour. Pour into the prepared tin, leave to cool, cover and chill for approx. 2 hrs. Cut the caramel into approx. 2 cm cubes.
Chocolate icing
Pour the cake glaze into a bowl. Dip the caramel squares in the cake glaze, let the excess chocolate drip off, place on a cooling rack for approx. 1 min., then transfer to a sheet of baking paper. Sprinkle immediately with fleur de sel, cover and chill for approx. 2 hrs.
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