Special offer! 23% off while stocks last (discount already applied). 

Be surprised, inspired and delighted by Veliche Gourmet’s first ever caramel white chocolate. Euphoria caramel; a 31% ‘blonde’ chocolate with an intense caramel flavour, aromas of biscuit, a slight hint of salt and touch of nostalgia. To try it is to be enveloped in warm memories of butterscotch and buttery caramel happiness. It’s incredibly moreish…    

While a little different to the usual milk, white and dark fare, you can still temper and set this Belgian chocolate as normal. So, be it a delectable bar or velvety rich bonbons, this caramel chocolate deserves a slot in your regular arsenal of tempting chocolate selections!

In small button form, this chocolate has a three-drop viscosity, making it suitable for any application – from moulding to ganache, mousses to cakes.

Applications 

Chocolate 

• Chocolates and bars – temper as normal and set in your moulds for a rich caramel chocolate. 
• Cut ganache – Melt with full fat cream at a ratio of 2:1 and set for a thick, caramel ganache you can cut and enrobe.  

Bakery & Patisserie 

• Top a chocolate tart – Melt, temper and then pipe onto a tart before leaving to set for caramel in every bite.
• Flavouring buttercream – Melt Euphoria and add to your buttercream mix for a buttery caramel topping.   
• Drizzling over pastries – Temper Euphoria before using to drizzle over a croissant or apricot pastry!
• Decoration – Wonderful for those autumnal recipes, Euphoria can be applied in a decorative fashion (drizzling, swirling or Pollock style!) over traybakes, pastries and cakes!

Hotels & Restaurants 

• Flavouring chocolate mousse – Add into your mousse recipe before leaving to set for a biscuity yet delicate caramel mousse.
• Make elegant cakes and entremet - Use Euphoria to flavour, fill and decorate your cakes and desserts.

Troubleshooting 

Chocolate too soft when using from the bag: Product has been kept in too warm an area, return to a cool, dry area.

Crystals on surface of set chocolate: Chocolate out of temper, refer to product packaging for correct temperature curves.