Peter Greweling

Cocomels

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Preparation info
  • Yield:

    110

    Bars
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Soft Caramel

Sugar 4

Method

To Make the Soft Caramel

  1. Combine the 480 g of sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the 400 g