Salted Caramel Malted Milk Slice
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Uploaded by Renshaw Baking
- 750 g Malt biscuits made into fine crumbs
- 550 g Butter
- 675 g Dark chocolate
- 450 g Double Cream
- 540 g Chocolate malt balls chopped into small pieces
- 1500 g Renshaw Luxury Caramel
- 3 g Fine salt
- 750 g Milk chocolate drops
- 90 g Chcocolate malt balls chopped into small pieces
Assembling the slices:
Melt the butter in a pan and add the malt biscuit crumbs, use this to line a foil tray bake and chill until set.
Heat the cream in a pan to just before boiling (simmering), place the chocolate drops into a bowl and pour over the cream, stir until all the chocolate has melted, allow to cool enough to add the chocolate malt balls without them melting.
Pour over the biscuit base and return to the fridge to set.
Warm the Renshaw Luxury Caramel to 45ºC and add the salt brine, stir in well and pour over the ganache filling, place in the fridge to set.
Decorating the slices:
Finally melt the milk chocolate and spread it over the surface of the tray bake, sprinkle over the crushed chocolate malt balls to decorate.
Allow to set in the fridge, cut into required portions.