Chocolats au caramel salé (melty salty fudge choco sweets)

GOURMANDE in OSAKA

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Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

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Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.

Recipe credit : Catherine H.

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I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

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