Paper-thin chocolate caramel
Previously, sugar confectionery was used for decoration only, but nowadays every component of a dish is expected to play a part in enhancing its flavour or the experience it provides. This garnish illustrates this trend perfectly. Ultra-thin and crispy, it doesn't stick and has a delicious taste. Another advantage is that it's easy to make and keeps exceptionally well.
Ingredients
| 90 g | fondant |
| 40 g | glucose |
| 40 g | couverture chocolate (dark, milk or white) |
Instructions
Preparation method
- Heat the glucose and the fondant to 155Ā°C.
- Remove from the heat and allow to cool down to 130Ā°C.
- Add the finely chopped couverture and stir quickly and thoroughly until smooth.
- Pour onto a silicon baking sheet and cover with a second silicon baking sheet. Roll out until it is 1cm thick and set to cool.
- Break into pieces and store in an air-tight container with silicon granules.
- Place a piece of the crispy chocolate between two silicon baking sheets and allow to soften in an oven at 160Ā°C.
- Remove from the oven and roll out as thinly as possible using a rolling stick.
- Allow to cool and break into pieces.
- Once again, store in an air-tight container with silicone granules.
Serving suggestions
- As part of a composition with cherries, almonds and lemon.
- As part of a composition with yoghurt, red fruit or banana.
- As a friandise.