Bakers at home Chocoladetoffee




  • Preparation

  • Bring the water, sugar, salt, vanilla pith and glucose to the boil.

    Add the milk and stir to boiling point.

    Add the milk chocolate and cocoa butter, continue to boil to 122 ° C, check with a sugar thermometer.

    Prepare a deep baking tray with borders and lined with baking paper.

    Carefully pour out the boiling mass.

    Let this caramel stiffen at room temperature.

    Once lukewarm you can cut it into nice cubes.

    Allow to harden further.

  • Finishing

  • Crystallize 500 g dark chocolate callets and mix the cubes through the chocolate.

    Place them on a plate covered with parchment paper and let them harden

Tips for extra finishing

  • You can add spices while boiling the mix, such as a little nutmeg.

Products in this recipes


Callebaut milk chocolate callets 823 (33.6%) 2,5kg Callebaut

Many chefs n° 1 milk chocolate with an extreme balance between cocoa, milk and caramel. (Standard Fluidity 3 drops) Round and balanced taste with perfect marriage of cocoa, milk and caramel.


Callebaut Dark Chocolate Callets 811 (54.5%) 2,5kg Callebaut

Finest Belgian Chocolate – Dark Recipe n° 811 Many chefs' n° 1 chocolate for great taste, perfect workability and endless pairing possibilities. (standard fluidity 3 drops) rich cocoa - balanced - smooth - fruity hints