Belcolade Caramel Rondo
Create a luxurious caramel rondo with this recipe featuring rich Belcolade Noir Absolu Ebony chocolate, perfect for an elegant dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at worldwidechocolate.com.
Ingredients
- 96 g Belcolade Noir Absolu Ebony 96.5% Dark Chocolate Discs
- 620 g Cream ((35% full fat))
- 70 g Invert Sugar
- 20 g Sorbitol
- 90 g Water
- 470 g Granulated Sugar
- 370 g Glucose DE60
- 60 g Butter
