Jubilee inspired chocolates: Caramelo



  • Heat the cream to 40°C then set aside.
  • Combine the sugar and glucose, cook to a pale caramel.
  • Add the warm cream to the caramel and combine.
  • When the mix reaches 35°C add the butter and emulisify with a stick blender.

The Caramelo

The Caramelo is an indulgent interpretation of the Caramac bar which launched in 1959. Over 60 years later it’s a retro favourite. Caramac’s name is derived from the syllabic abbreviation of caramel and Mackintosh's (who originally manufactured it). This type of caramel style ‘blonde chocolate’ has seen a resurgence in popularity in recent years. We’ve created Caramelo with Belcolade Amber Selection to achieve an irresistibly mellow, sweet caramel taste.


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