Chocolate Recipes

from our chocolate recipe collection

Crunchy Caramel

Recipe by: Chocolat Weiss Laboratory

From: Chocolat Weiss



  • 400g pâte de noisette (hazelnut paste - think peanut butter but made of hazelnuts)
  • 100g praliné gourmand noisette (hazelnut praline - carmelized hazelnuts ground into a powder)
  • 300g 70% semisweet chocolate
  • 150g milk chocolate
  • 140g de feuilletine (crushed wafers used to add crunchiness - substitute dry cereal or vanilla wafers finely crushed)


  • 300g sugar
  • 600g crème fleurette** or whipping cream
  • 60g sweetener (sorbitol)
  • 600g 65% semisweet chocolate
  • 400g milk chocolates
  • 150g butter softened
  • 450g bittersweet chocolate for coating


Prepare the Croustillant

Melt the chocolates. Add the hazelnut paste and praline. Temper at 32°C then add the feuilletine. Pour into a frame or pan to harden

Prepare the ganache caramel

Caramelize the sorbitol and add the sugar. Reduce the temperature with the cream and pour onto the melted chocolates. Homogenize using a food processor.

Temper at 28°C and add the softened butter. Pour onto the croustillant in the pan or frame. Cut into 21 x 28 mm rectangles. Coat with bittersweet chocolate.

To obtain an ideal ganache texture it is recommended to use a food processor.

It is better to first melt the sorbitol alone then add the sugar for making your caramel.

** NOTE : Crème fleurette is a lighter, more liquid version of crème fraîche