Hello, many years ago, I was an assiduous a cooking show of Joel Robuchon
week reserved to John Paul Hévin famous chocolatier particularly amazed me
I kept a recipe for mini chocolate caramel cubes, absolutely delicious to lick your fingers!
In my basket
- 350 grams of dark chocolate
- 200 grams of milk chocolate
- 200 gr cocoa
- 180 gr sugar
- 50 g butter
- 300 gr cream
- a vanilla bean
Put the vanilla and cream in a saucepan, bring to boil
Stop the heat and set pan in cold water
In another saucepan, bring sugar and heat to get a caramel
Remove from heat, add butter and cream gradually
Cool
Cut the chocolate into pieces, melt in double boiler, gently fold into the above mixture
Spread in a rectangular dish and let cool at least two hours
When well chilled, sprinkle with unsweetened cocoa powder and dice
It does there is very little about the picture but I saved what I could, this is the kind de gourmandise que mes gloutons dévorent et ils disparaissent à une vitesse fulgurante
Bonne soirée
Hello,
A long time ago, I was a diligent of Joël Robuchon culinary broadcast
The week reserved for Jean Pau Hévin, famous chocolate maker had particulary amazed me
I kept a recipe, mini chocolates toffy, absolutely delicious, to lick itself fingers !
In my basket
- 350 gr of dark chocolate
- 200 gr of milk chocolate
- 200 gr of cocoa
- 180 gr of sugar
- 50 gr of butter
- 300 gr of cream
- a vanilla pod
Put the vanilla and the cream in a pan, carry in boiling, stop the fire and put the pan in cold water
In an another pan, put the sugar and warm to obtain a fair toffy
Outside the fire, add the butter then little by little the cream
Let cool
Cut the chocolate in pieces, melt in, delicately incorporate it into the previous mixture
Spread it in a rectangular dish and leave with the cold for about 2 hours
When it's cold, sprinkle with cocoa powder, not sweet, and cut into pieces
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