GUANAJA CARAMELS 

INSTRUCTIONS

• 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.