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Makes 23 pieces
Recipe Step by Step
01
CRISPY CHOCOLATE SHORTBREAD
300 g OPALYS 33 %
150g ÉCLAT D’OR
70 g GROUND CHOCOLATE GHANA
Gently melt the chocolate.
At 85°F (30°C), stir in the Éclat d’Or and
Ground chocolate.
Spread in your frame of choice.
At 85°F (30°C), stir in the Éclat d’Or and
Ground chocolate.
Spread in your frame of choice.
02
VANILLA SALTED CARAMEL
1 Vanilla bean
160g Cream
100g Water
200g Sugar
120g Glucose
30g Honey
110g Butter
2g Salt
In a pan, infuse the scraped vanilla bean in the cream and warm slightly.
Put the water, sugar, glucose and honey in a separate pan.
Heat on a medium setting until the mixture turns a nice golden caramel color.
Remove the vanilla bean from the cream and gradually pour the cream into the caramel mix. Heat to 250°F (120°C).
Add the butter, mix well and then add the salt.
Put the water, sugar, glucose and honey in a separate pan.
Heat on a medium setting until the mixture turns a nice golden caramel color.
Remove the vanilla bean from the cream and gradually pour the cream into the caramel mix. Heat to 250°F (120°C).
Add the butter, mix well and then add the salt.
Assembly and finishing
Pour the vanilla-flavored salted caramel over the crispy shortbread with tempered chocolate and leave to set at room temperature overnight.
Cut into 8.5cm × 2cm shortbread pieces.