Chocolats au caramel salé (melty salty fudge choco sweets)


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


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.


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


Kaki yuzu Winter fruit and spice coleslaw

Cabbage is the green that passes the Winter with us. Let’s prepare it with a pre-Xmas flavor of spices and citrus.

Let macerate one hour : raisins, mandarin orange and yuzu lemon peels, cinnamon, nutmeg, Cayenne pepper, a little Brandy, hot water.

Shred the cabbage, rinse and mix yuzu juice and home-made mayonnaise. Let a while.

Dice the kaki (persimmon).

Everything is ready. Just mix before serving.

Serve with a good hot soup. Enjoy the firework of flavors !