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    Tuesday, September 01, 2015


    400g (14.11 ounces) dark chocolate (you will have left over, use below) Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature, please see this previous post on tempering.

    135g (4.76 ounces) dark chocolate
    110g (3.88 ounces) milk chocolate
    225ml or 1 cup minus 5 teaspoons of cream (any cream that is around 35% fat is good)
    100ml or 1/3 cup plus 3 teaspoons of whole milk
    60g (2.12 ounces) egg yolk (approx 4)
    30g (1.06 ounces) or 1tbsp plus 2 tspn sugar


    1 cup or 205g (7.23 ounces) fine sugar or caster sugar
    1/4 cup or 82g (2.89 ounces) water
    100g (3.53 ounces) unsalted roasted peanuts

    Easy Caramel Sauce
    75g (2.65 ounces) or 5 tablespoons butter
    100ml or 1/3 cup plus 3 teaspoons of cream
    100g (3.53 ounces) or 1/2 cup of brown sugar

    Powdered Peanut Butter
    2 tablespoons smooth peanut butter
    3 tablespoons maltodextrin powder

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    Item Reviewed: CHOCOLATE CARAMEL recipe Rating: 5 Reviewed By: Mrs. Chef
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