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Peppery, Chewy, Chocolaty Caramel
Preparation info
- Makes about
18 ounces
- Difficulty
Easy
Appears in
By Ole Mouritsen and Klavs Styrbæk
Published 2017
Forget the salted caramel—try a peppery one instead!
Ingredients
⅔ cup 150 ml 10
Method
- Heat the cream with the whole peppercorns, sugar, and glucose until boiling.
- Chop the chocolate into small pieces and place them in a heavy pot. Passing it through a sieve to remove the peppercorns, pour the hot cream mixture into the pot with the chocolate pieces. Heat to 257°F (125°C). Pour the caramel mixture into a small silicone mold or one lined with parchm
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