Salted Caramel


Sugar 60
Whipping cream 140
Glucose syrup 50
Chocolanté, GOC Milk 38%* 200
Salt 2
Rosemary leaves 3
Butter 35

  1. Boil whipping cream, sea salt, sugar and fresh rosemary together preparation at 60-70°C.(1)
  2. Add glucose in to the SOV Milk 38%.(2)
  3. Sieved the mixture (1) and pour in the mixture (2) then blend well.
  4. When the temperature reach 36°C, add butter and blend well to get a homogeneous mixture.
  5. Put on the frame, and let crystallize for 24 hour
  6. Enrobed with milk chocolate