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Made with Guanaja 70%
An original recipe by Guillaume Roesz, L’Ecole Valrhona North America pastry chef.1 step
Recipe Step by Step
10g glucose syrup
185g cream (36% fat recommended)
110g GUANAJA 70%
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.