Teatime and Viennoiseries

MILLIONAIRE’S SHORTBREAD

Made with Nyangbo 68% Ground Chocolate

An original recipe by Chef Craig Alibone.

2 steps

Recipe Step by Step

CRISPY CHOCOLATE SHORTBREAD

300g OPALYS 33%

150g Crushed crepe dentelle cookies

70g GROUND NYANGBO 68%

Gently melt the OPALYS 33% chocolate.

At 85°F (30°C), stir in the crushed crepe dentelle cookies and GROUND NYANGBO 68%. Spread in your frame of choice.

VANILLA SALTED CARAMEL

1 NOROHY Vanilla bean

160g Cream

100g Water

200g Sugar

120g Glucose

30g Honey

110g Butter

2g Salt

In a pan, infuse the scraped vanilla bean in the cream and warm slightly.

Put the water, sugar, glucose, and honey in a separate pan.

Heat on a medium setting until the mixture turns a nice golden caramel color.

Remove the vanilla bean from the cream and gradually pour the cream into the caramel mix. Heat to 250°F (120°C).

Add the butter, mix well and then add the salt.