Caramelita

Original recipe by Jean-Louis Lagneau, Cointreau Gastronomie.

Caramelita

Recipe for approximately 120 chocolates with a milk chocolate coating.

• Sugar - 250 g
• Whipped cream - 175 g
• Dark chocolate coating - 250 g
• Milk chocolate coating - 250 g
• Cointreau^® 60º - 50 g

Caramelise the sugar. Clarify the whipped cream. Pour over the dark chocolate coating and add the Cointreau^®.
Pour into an 8 mm high chocolate mould. Set aside until completely set.
Coat with the milk chocolate coating and cut into 21 mm x 28 mm rectangles. Wrap in the milk chocolate coating.

Caramelito

Recipe for approximately 130 dark chocolate bonbons.

• Sugar - 400 g
• Glucose - 100 g
• Whipped cream - 500 g
• Butter - 100 g
• Rémy Martin Fine Champagne Cognac 50% - 100 g

Caramelise the sugar with the glucose. Clarify the whipped cream, add the butter.
Heat everything to 107 °C. Set aside until completely cooled. Add the cognac.
Pour into moulds previously coated with dark chocolate and decorate them, using a brush or spray gun, with coloured products. Leave to set.

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