Ingredients
- 180 oc
- 35 cm
- 1 few drops of vanilla extract
- 190 gr dark (plain)
- 32 gr cornflour
- 22 gr syrup
- 5 gr baking powder
Leave to cool completely. To finish, melt the chocolate over hot water (no overheat !!) and pour it over the caramel layer. When it is cool, mark into squares with a sharp knife (makes dozen 16). Store in airtight container.
