An original recipe by Chef Guillaume Roesz
Category: Truffles, bonbons and candies
Calculated for one 16x16 cm frame
Difficulty: Medium


10g glucose syrup
185g sugar
185g heavy cream
110g Guanaja Dark Chocolate, melted
10g butter



  • In a saucepan, melt the glucose syrup and add the sugar little by little until it’s completely melted.
  • Meanwhile, in another saucepan, bring the cream to a simmer.
  • Once all the sugar is added and a foam appears on the caramel, deglaze with the hot cream.
  • Cook to 242°F/117°C.
  • Add the butter and stir.
  • Add the melted Guanaja Dark Chocolate* and stir until the caramel is homogeneous.
  • Pour in a frame 16x16 cm on a silicon mat and let crystallize.
  • Cut the caramel into 4x1.5 cm rectangles.
  • Wrap individually in cellophane.

  *Chef’s note: Click here to learn the two methods for melting chocolate by our L’École Valrhona pastry chefs.