Chocolate with caramel
10 servings
60 minutes
Chocolate with caramel is a refined treat of Danish cuisine, combining a crispy base, delicate caramel, and a rich chocolate layer. This dessert resembles traditional European sweets where caramel and chocolate form a harmonious duet. The taste is a balance of sweetness with hints of coconut and cane sugar, complemented by the soft bitterness of dark chocolate. Each portion melts in the mouth, leaving a pleasant aftertaste. Such a dessert is perfect for cozy evenings with a cup of coffee or tea. It can be served on holidays, surprising guests with the sophistication of flavor layers. The simplicity of preparation makes it accessible for home experiments, and the result always delights. This treat embodies the spirit of Danish pastry art where attention to detail transforms ordinary ingredients into a culinary masterpiece.
1
Grease a 30x20 cm baking tray with oil and line it with baking paper.
- Butter: 225 g
2
Mix crushed cookies, 100 grams of softened butter, and coconut. Spread the mixture evenly and thinly on a baking sheet.
- Chocolate cookies: 200 g
- Butter: 225 g
- Desiccated coconut: 2 tablespoons
3
Mix the remaining butter, condensed milk, sugar, and maple syrup in a small saucepan. Heat on very low for 15 minutes until the sugar dissolves and the mixture thickens and darkens slightly. Remove from heat and cool. Spread evenly over the biscuit base. Refrigerate for 30 minutes or until set.
- Butter: 225 g
- Condensed milk: 400 g
- Cane sugar: 90 g
- Maple syrup: 3 tablespoons
4
Melt the chocolate in a water bath. Add vegetable oil and mix until smooth. Pour the chocolate over the caramel and mark the surface into 24 triangles. Place in the refrigerator until set. Cut before serving.
- Dark chocolate: 250 g
- Vegetable oil: 2 teaspoons
