- 10
Ingredients
- For the chocolate caramel:
- 3 oz fondant
- 13/4 tbsp glucose
- 13/4 tbsp Isomalt
- 13/4 oz cocoa paste, cut up
- For the chocolate caramel and crystallized orange scarves:
- 51/4 oz chocolate caramel (see previous step)
- 10 crystallized orange rinds
Preparation
Step 1
For the chocolate caramel:
1. Heat the fondant, glucose and Isomalt to 325ºF.
2. Remove from the heat and gradually add the cocoa paste. Stir until the paste dissolves and leave to cool.
For the chocolate caramel and crystallized orange scarves:
1. Place a piece of chocolate caramel between 2 Silpat liners and bake in the oven at 345ºF for 4 min.
2. Once the chocolate caramel is dissolved, use a rolling pin to roll it out into a thin sheet of chocolate caramel.
3. Transfer to a piece of greaseproof paper and return to the oven for 1 minute.
4. Cut the chocolate caramel into 1¼ x 1¼" squares
5. Wrap the chocolate caramel around the crystallized orange rind while the caramel is still warm. Leave the top part of the rind uncovered.
Final Steps & Preparation:
1. Serve on a tray.