Salted Caramel Malted Milk Slice
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Uploaded by Freya Mowbray
Skill Level
Intermediate
Baking ingredients
- 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
Decorating ingredients
- 90 g Chcocolate malt balls chopped into small pieces
Renshaw products used
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Instructions
Assembling the slices:
Step 1
Melt the butter in a pan and add the malt biscuit crumbs, use this to line a foil tray bake and chill until set.
Step 2
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.
Step 3
Pour over the biscuit base and return to the fridge to set.
Step 4
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:
Step 5
Finally melt the milk chocolate and spread it over the surface of the tray bake, sprinkle over the crushed chocolate malt balls to decorate.
Step 6
Allow to set in the fridge, cut into required portions.
