- bota - 1 ago
- ina brown brown - 1/2 ago
- suga - 1/2 ago
- treacle - 1 teaspoon 1/2
- iyo - teaspoons 1/4
- igbadii espresso instantan - 1 teaspoon 1/2
- chocolate - 1 gilasi
- itemole hazelnuts - 1/2 agolo
1. Gbadun atẹ kekere ti a fi pamọ pẹlu iwe-ọpọn ti a fi ṣọkan tabi silikoni silikoni, ki o si yàtọ. Ni alabọde saucepan yo awọn bota, suga brown, suga funfun, molasses, iyo ati espresso lulú. Cook lori ooru alabọde, igbiyanju lẹẹkọọkan pẹlu kan whisk titi iwọn otutu ti thermometer de ọdọ 120 iwọn. Lẹhin ti caramel yẹ ki o wa ni igbiyanju nigbagbogbo, titi ti o Gigun kan otutu ti 150 iwọn. 2. Lẹsẹkẹsẹ tú awọn caramel sinu apoti ti a pese sile, ṣe ntan ti ntan lori aaye naa pẹlu spatula roba. 3. Gudun pẹlu chocolate ati ki o gba laaye lati duro fun iṣẹju diẹ titi ti chocolate melts. 4. Lilo itọka kan, tan ọti-ṣẹẹli paapaa lori gbogbo iboju caramel. 5. Yọ awọn chocolate pẹlu awọn igi hazelnuts ati ki o gbe ni firiji titi ti awọn caramel hardens. 6. Gbẹ caramel sinu awọn ege ki o si fi pamọ sinu apoti ti afẹfẹ. Ti ibi-idana rẹ ba gbona, tọju caramel ni firiji ki chocolate ko ni di pupọ.
Iṣẹ: 10