Caramel Sablé Rugoso Tablet

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Crunchy praliné biscuit

Crunchy praliné biscuit

ingredients preparation
  • 240g
    butter
  • 270g
    Muscavado sugar
  • 20g
    inverted sugar

Mix

Add