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Chocolate Caramel Chrysalis Recipe
Chocolate Caramel Chrysalis
Gérald Passédat, Le Petit Nice Passédat, France
Gérald Passédat, Le Petit Nice Passédat, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 15 to 30 minutes
Difficulty: Requires a certain dexterity
Chef's Note
For 4 servings

Chocolate caramel
- 250 g (9 oz.) sugar
- 125 g (4 oz.) glucose
- 90 g (3 oz.) Chocolate

Cocoa sticks
- 180 g (6 oz.) simple syrup
- 30 g (1 oz.) glucose
- 90 g (3 oz.) Cocoa

Caramel foam
- 1 liter (4 cups) cream
- 250 g (9 oz.) sugar
- 10 egg yolks
- 200 g (7 oz.) deglazed caramel
- Balsamic reduction
- Balsamic vinegar + syrup

 For the chocolate caramel

  1. Cook the sugar and glucose to 158° C (315° F).
  2. Add the chocolate in pieces; mix; pour onto parchment paper to cool.

For the caramel foam

  1. Make a crème anglaise (1) with caramel using the ingredients listed. Fill a whipped cream canister and chill. Charge with gas.

For the cocoa sticks

  1. Combine the cocoa, glucose and syrup to make the batter;
  2. using a pastry bag, pipe strips onto a baking sheet; bake for 5 minutes.

For the balsamic reduction

    Reduce the vinegar and the syrup by half; refrigerate.

Caramel Chrysalis

  1. Take the cooled chocolate caramel, place it on a parchment lined pan and place in the oven until it melts.
  2. Spread thinly between two sheets of parchment;
  3. cut into 5 x 10 cm rectangles and form the rolls using a mold. Let cool.


    Fill the chrysalis with caramel foam and arrange as in the photo.
More recipe ideas

Photo credit: Christian Cress & Jean Fondacci

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