Ingredients: 100 grams Almond, roasted and roughly chopped (optional),300 grams 50% Sarotti half bitter chocolate,1 cup butter (2 sticks) melted,Chocolate Caramel,160 grams German #405 flour,1 1/2 cups granulated sugar,1 cup Heavy cream,50 grams Light brown sugar,Crust,1 pinch salt,2/3 cup water
Instructions:
- Preheat oven to 180C/350F.
- Spread the almond on the baking tray and bake for 10 minutes until they are fragrant.
- Remove, cool and roughly chop the baked almond.Line a 28cm square baking pan with baking paper and grease the paper with butter. Beat butter and brown sugar on medium speed until pale and fluffy, about 3 minutes.
- Add flour and salt, and beat until just combined. Press dough evenly into pan, and bake until lightly browned, about 30 minutes.
- Remove and set aside.
- Cut the chocolate into the smaller chunks and place in a medium bowl.
- Heat granulated sugar and water in a small saucepan over medium heat until amber, 10 to 12 minutes.
- Remove from heat.
- Add butter, cream, and salt. Bring the mixture to a boil, stirring until smooth. Cool briefly.
- Pour over chocolate.
- Let stand for 2 minutes. Stir to combine, and let stand until cool, about 10 minutes.
- Pour mixture over crust.
- Sprinkle the chopped almonds on top. Chill at least 4 hours, or overnight.
- Cut into 24 bars.
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