Ambachtelijke chocolade
Fysieke winkels in Amsterdam
Snel geleverd
Luxe verpakt


10 millilitres water

200 grams sugar

25 grams butter (room temperature)

125 grams cream (room temperature)

6 grams salt

high saucepan with a thick bottom

- Wash the saucepan so that the pan is moist

- Melt the sugar and the water in the pan until it’s a caramel

- Take the pan of the fire and blend a lump of butter through the caramel

- Add the cream. But don’t freak out: The caramel can bubble up/rise up, so that’s why you’re using a high pan.

- Add some salt

- As the caramel cools down, it will thicken. So be ready to use the sauce quikly!


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