Ingredients
- 100g caster surgar
- 50g double cream
- sea salt
- 150g milk chocolate
Tools you'll need:
- Saucepan
- Ice Cube Tray
- Sharp Knife
- Cutting Board
- Wooden Sticks
Directions
- Caramelise the sugar in a saucepan, add the cream and allow to simmer for approximately one minute. Allow the caramel to cool down slightly, pour it into the ice cube tray and sprinkle with sea salt. Insert the wooden sticks into the caramel.
- Coarsely chop the milk chocolate and melt it in a bowl above a bain-marie. Then pour the milk chocolate over the caramel and refrigerate for approximately 30 minutes.
- To serve, dissolve a stick into a mug of hot milk. Enjoy!
Recipe courtesy of Dr. Oekter
