Salted Caramel Milk Chocolate Bar

Method

Silky smooth, salted caramel encased in creamy, sweet milk chocolate. Heaven! Add a crispy, crunchy layer to each mouthful, and your customers will be begging for more.

Valrhona's Tanariva 33% milk chocolate boasts notes of soft caramel, vanilla and milk, and pairs perfectly with the hint of salted butter in the Nigay caramel. Once you try it we're sure this bar will become part of your premium range! 

How to Make Salted Caramel Milk Chocolate Bars:

1. Decorate your bar mould (we've used bubble bar mould SMP3028) with coloured cocoa butter in the design of your choice, allow to set
2. Temper your Tanariva milk chocolate and pour into the mould, scrape then turn and tap out the excess, leave to set
3. Once cooled and set, pipe in Nigay Salted Butter Caramel, leaving a 2mm gap for closing
4. Chill until the caramel is firm, then retemper your leftover milk chocolate and close your chocolate bars
5. Whilst still wet, decorate with Gold Chocolate Crispearls, (or Nigay Crunchy Caramel Pebbles), for an added layer of texture
6. Leave to set fully before turning out
7. Enjoy!

Enjoyed this recipe? If you prefer a dark chocolate bar, try Valrhona Macaé 62% for a fruity, toasted nuts flavour profile that pairs great with caramel!