INGREDIENTS (CHOCOLATE SPONGE)
- 140 g cream
- 50 g butter
- 170 g sugar
- 230 g Inspiration 32 Belgian milk couverture chocolate
- 95 g Essential 54 Belgian dark couverture chocolate
- 60 g butter
- 3 g salt
- Bring the sugar to smoky caramel stage, then add in butter, salt and warm cream.
- Pour the caramel into the chocolates.
- Add in butter and emulsify for a minute with a hand-blender.