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30g DLA Colarom Caramel
30g Granulated sugar
100ml Fresh cream
100g DLA El Pao 58% Dark Chocolate Couverture


  1. Temper the dark chocolate and pour into a heart shaped mold, turn the mold upside down and pour out the excess chocolate. Let it harden upside down.
  2. In a pan, heat up the granulated sugar with the Colarom.
  3. When the sugar is dissolved, add warm cream and mix until it becomes thick. Remove from the heat and let it cool.
  4. Pipe the caramel cream into the half chocolate shells.
  5. Finally, pipe another layer of chocolate on top to close the bonbons. Scrape the excess chocolate and let set.
  6. Once completely harden, remove from the mold and decorate with more chocolate and star sprinkles.
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