\n<\/div>\n

\n $\"Chocolate$ <\/a><\/div>\n

\nIf you followed my “culinary journey” from Lausanne (you can see it HERE<\/a>), you were able to discover the chocolate maker Blondel. For our greatest pleasure, this one offers us specialties of hammered chocolates. There are all kinds and one of my favorites (but there are other amazing ones too) is the caramel one. As Christmas is fast approaching, I’m bringing back to you the Mycryo cocoa butter tempered chocolate<\/a> method, the easiest method when you are not a professional. However, you will need this magic butter, as well as the covering chocolate (which is not the chocolate from the supermarket) and… that’s it! This time, this recipe is obviously made without a mold! And all the perfection of this one lies in its perfect irregularity! Well wrapped, this chocolate will certainly find its place under the tree!<\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\n $\"Chocolate$ <\/a><\/div>\n

\n<\/div>\n

\nFirst of all, before you start, it’s best to read the tempered chocolate method<\/a> for to fully understand what it’s all about! <\/div>\n

\nCrispy caramel chocolate recipe:<\/p>\n

-500g of tempered dark or milk chocolate (see method HERE<\/a>)<\/span><\/b>
\n-230g of sugar (we will only use half of it… see more)<\/span><\/b>
\n-1\/4 teaspoon salt<\/span><\/b>
\n-5g of mycryo cocoa butter<\/span><\/b><\/p>\n

Put the sugar and salt in a saucepan. You can add a little water to soak it in if you are afraid of making a dry caramel (which is not difficult!). Let cook without stirring.<\/i>
\n
\n<\/i><\/p>\n

\n $\"Chocolate$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou must obtain a nice amber caramel. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPour on a silpat style carpet. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nLet cool. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nUntil the caramel is as hard as glass (it breaks more easily !).<\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nBreak into large pieces. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nPut all the caramel in a blender and blend by pulsing. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nYou need to get small pieces of caramel. The caramel will inevitably be half in very fine powder.<\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSimply sift the powder. We will keep only the biggest pieces (which are still quite thin!). While waiting to temper the couverture, it is imperative to keep the caramel in an airtight box to prevent it from liquefying! <\/i><\/div>\n
\nYou need at least 115g of caramel pieces! <\/i><\/b><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMelt the chocolate and temper it with the mycryo method. See the recipe HERE!<\/a> <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMeasure the temperature well.<\/i><\/div>\n
\n<\/div>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nAdd the cocoa butter (here 5g). <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n
<\/p>\n
\nWhen the chocolate is at 31\u00b0C, add the 115g of coarse caramel powder.<\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nMix well. The caramel is protected by the chocolate, so there is no risk of it melting! <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nWhen the chocolate reaches 29\u00b0C, pour it onto a large piece of parchment paper. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nSpread with an angled spatula, or with a large knife or saw. Anyway, in this recipe, it is precisely the imperfection that makes this chocolate so attractive! <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nYou can leave your mark on it, that’s the secret of its beautiful shapes. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTo imitate Blondel even more, you can leave small waves. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nThen let the chocolate crystallize overnight (or at least 3 hours). <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nYou can break it by hitting it with your fist or a small hammer. <\/i><\/div>\n
<\/p>\n
\n $\"Chocolate$ <\/a><\/i><\/div>\n
\n<\/div>\n
\n $\"Chocolate$ <\/a><\/div>\n
\n<\/div>\n
\nWrap the chocolate nicely. Its surface and its irregular edges make all its charm. <\/i><\/div>\n
\n<\/div>\n
\n $\"Chocolate$ <\/a><\/div>\n
\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
If you followed my “culinary journey” from Lausanne (you can see it HERE), you were able to discover the chocolate maker Blondel. For our greatest pleasure, this one offers us…<\/p>\n","protected":false},"author":1,"featured_media":34631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286010","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286010","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286010"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286010\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34631"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Deprecated: Accessing static trait property MatthiasWeb\RealMediaLibrary\Vendor\MatthiasWeb\Utils\Localization::$PACKAGE_INFO_BACKEND is deprecated, it should only be accessed on a class using the trait in /var/www/html/public_html/wp-content/plugins/real-media-library/vendor/devowl-wp/utils/src/PackageLocalization.php on line 37