Carachu

Soft caramel

Caramel sugar with sorbitol and de-cook with butter, then put the hot cream and the vanilla milk. Cook all the mixture at 118°C mixing continuously with a spatula. Pour immediately inside a buttered square – 360 mm length, 270 mm width, 6 mm thickness – and placed on a siliconized sheet.

 Peanut gianduja

Temper the chocolate at 30°C, mix to the 17°C tempered hazelnut paste, then add the peanuts. Let harden for several hours. Cut some squares of 22,5 mm side.

Lorenzo Zuccarello
Collegno, To
www.zuccarello-finechocolate.com