Salted Caramel Chocolate Pots

Ingredients
  • 80 g dark brown sugar
  • 150 g MEVALIA Chocotino/ Vitabite
  • 5 g butter
  • 1 tsp vanilla bean paste
  • 20 g LP Egg Replacer
  • 20 g golden syrup
  • 150 ml MEVALIA Lattis/ ProZero
  • For the ganache:
  • 80 g cold butter, cut into small cubes
  • 10 g cornflour mixed smooth with 10 ml MEVALIA Lattis/ ProZero
  • ¼ tsp salt
  • 100 ml MEVALIA Lattis/ ProZero
Preparation

Recipe for 4-6 portions

  1. In a small saucepan add the brown sugar, syrup and 1 tbsp MEVALIA Lattis/ ProZero. Whilst continuously stirring, slowly raise the heat until the sugar and syrup dissolves.
  2. Add the remaining MEVALIA Lattis/ ProZero and salt, bring to the boil and simmer for 5 minutes or until it has reduced by a third.
  3. Whisk in the cornflour paste and allow it to thicken by simmering for a further 1 minute.
  4. Allow to cool slightly, before whisking in the cold butter until it is fully incorporated into the caramel.
  5. To make the ganache, pour the 150ml Lattis into a small saucepan and whisk in the LP Egg Replacer until smooth. Whilst continuously whisking, slowly bring the mix to a gentle simmer.
  6. Once thickened, add the MEVALIA Chocotino/ Vitabite and vanilla bean paste and whisk until melted and smooth.
  7. Allow to cool slightly before whisking in the butter.
  8. Divide the mix between 4-6, 100ml small pots, starting with the caramel first, then finishing with the chocolate ganache on top. Chill for at least 2 hours.

Recipe tips: suitable for freezing, use within 3 months

Ingredients
  • 80 g dark brown sugar
  • 150 g MEVALIA Chocotino/ Vitabite
  • 5 g butter
  • 1 tsp vanilla bean paste
  • 20 g LP Egg Replacer
  • 20 g golden syrup
  • 150 ml MEVALIA Lattis/ ProZero
  • For the ganache:
  • 80 g cold butter, cut into small cubes
  • 10 g cornflour mixed smooth with 10 ml MEVALIA Lattis/ ProZero
  • ¼ tsp salt
  • 100 ml MEVALIA Lattis/ ProZero
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488