Ingredients

Chocolate Shortbread

• 125 grams unsalted butter (4.45-ounces)
• 70 grams icing sugar (2.5-ounces)
• 1/2 vanilla bean, scraped
• Pinch of salt
• 1 egg yolk
• 150 grams all purpose flour (5.36)
• 30 grams cocoa powder (1.1 ounce)
• 1 teaspoon corn syrup (5 ml)

Caramel

• 100 grams sugar (3.57-ounces)
• 1 teaspoon corn syrup (5 ml)
• 50 grams butter (1.78-ounces)
• 100 millilitres whipping (35-36%) cream
• 1/2 vanilla bean
• Pinch of salt
• 1 tablespoon maple syrup (15 ml)

Chocolate Ganache

• 125 grams valrhona caraibe (dark chocolate) (66%), finely chopped
• 165 millilitres whipping (35-36%) cream
• 15 grams honey (.53-ounces)
• 30 grams butter (1.1-ounce)

Assembly

• Fleur de sel, to finish
• Whipped cream, for serving
• Vanilla ice cream, for serving

Description

Chocolate Caramel With Fleur De Sel - A Recipe From Food Network Canada. Recipe Courtesy Thomas Haas, Executive Pastry Chef, Senses, Vancouver.

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