Passion fruit caramel bar

Callebaut Chocolate
4 servings Prep: 15 mins, Cooking: 10 mins
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Combining caramel and passion fruit makes for harmonious combination. The acidity from the passion fruit cuts through the sweetness of the caramel, resulting in a great flavour pairing.

By Independent Contributor June 15 2023
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Ingredients (4)

250 g passion fruit pulp
75 g glucose syrup
600 g Callebaut 823 Milk Chocolate
150 g sugar
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Bring the pulp and glucose to the boil and then set aside.

Make a dry caramel with sugar by gently caramelising sugar in a pan.

De-glaze the caramel with the prepared fruit pulp mixture.

Pour caramel mix over chocolate and mix to emulsify.

Cool to 29°C and pipe into a chocolate mould.

Optional: decorate with colourful food-safe luster dust.

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