Name: Chocolate-Caramel Sauce
Ingredients: 7 ¾ oz. (220 g) milk chocolate, 40 percent cocoa; 2 cups minus 2 tablespoons (470 ml) whipping cream; 1 heaped tablespoon (1 oz./25 g) glucose syrup; 1 ¼ cups (8 ½ oz./240 g) sugar; 5 tablespoons plus 1 teaspoon (2 ⅔ oz./75 g) butter

Chocolate and caramel are one of the most timeless and delicious pairings in the world of desserts.

Ingredients

7 ¾ oz. (220 g) milk chocolate, 40 percent cocoa
2 cups minus

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the cream and glucose syrup to a simmer. While this mixture is heating, prepare a caramel using the dry method, and bring the sugar to 356°F–365°F (180°C–185°C).

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Chocolate-Caramel Sauce

Ingredients

Method

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