Ingredients :
Milk chocolate Cacao Barry Lactee Superieure 125g
Granulized sugar (caramel) 20g
Water 13g
Fresh Cream (36%) 115g
Coconut powder 50g
Butter 17g
Preparation :
- Make caramel with Granulized sugar and water.
- Add the boiled fresh cream and coconuts power into it
- Mix Cacao Barry Lactee Superieure with them and add butter to make a ganache.
Tetsuji Okada Japan
'Coconut caramel' - Japan
Japanese selection for World Chocolate Masters 2007.
Winner of finest Taste Award.
