Bonbons & Confections


Made with Guanaja 70%

An original recipe by Guillaume Roesz, L’Ecole Valrhona North America pastry chef.

1 step

Recipe Step by Step


GUANAJA Caramels

10g glucose syrup
185g sugar
185g cream (36% fat recommended)
110g GUANAJA 70%
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 couverture and stir until the caramel is homogeneous.

Pour in a frame 16x16 cm on a silicon mat and let crystallize.

Assembly and finishing

Cut the caramel into 4x1.5 cm rectangles. Wrap individually in cellophane.