Chocolate Caramel Cream

• 60 g (2¼ oz) Milk Chocolate (40%)
• 60 g (2¼

Finely chop the chocolate and place in a stainless-steel bowl. Put the sugar in a small heavy-based saucepan and add enough water to just wet the sugar. Place the saucepan over high heat and turn the sugar into caramel. When the caramel turns a medium golden brown, slowly and carefully add the cream. This will cause a strong reaction and you will see the caramel and cream bubble dramatically. U