These infused caramels are my favourite way of incorporating incredible flavour into my chocolates.
Price: £29
Livestream Class Recording
Infuse your chocolates with herbs, flowers, spices, teas and coffee
Bring exciting new dimensions to your chocolate by infusing your
caramels with a wide array of delightful flavours and aromas.
Learn how to make beautifully infused chocolate caramels
What you’ll learn…
You can use any shade of chocolate in these caramels, which technically makes them a ganache. By changing the shade, you can pair them with various infusions such as white chocolate with herbs and flowers, blonde chocolate with spices and teas and dark chocolate with more intense flavours like coffee.
- Chai Tea Caramel Ganache – Like a chai tea latte
- Hibiscus Rose Caramel Ganache – Floral and fruity
- Lapsang Souchong Dark Caramel Ganache – Smokey lapsang souchong with dark chocolate
- Earl Grey Caramel Ganache – Floral tones of bergamot
- Vanilla White Chocolate Ganache: pairs well with all the caramels