Advertisement
Ginger Caramel Peaks
Preparation info
- Yield:
56
Bars - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
Caramel Cream Filling
| Lemon juice |
Method
To Prepare the Molds
- Line 8 peaked molds with the tempered dark chocolate. (See Shell-Molding Technique and Theory.)
To Make the Caramel Cream Filling
- Rub the lemon juice into the sugar.
- In a saucepan, caramelize the sugar ov