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Chocolate Chrysalis


  • 250 g Sugar

  • 125 g Glucose Syrup

  • 90 g Dark Bitter Chocolate

  • For the Filling

  • 250 g Pure Cream

  • 100 g Icing Sugar

  • 1 Vanilla Bean (deseeded)

  • 2 punnets Blueberries

  • 2 punnets Raspberries


  • 1.

    Cook sugar and glucose to 180 degrees.

  • 2.

    Add chocolate mix quickly.

  • 3.

    Pour caramel on to heatproof silk pad. Break into portions, depending on the size you want.

  • 4.

    Reheat again at 175 for 1 minute or until soft.

  • 5.

    Flatten the caramel very carefully between two pieces of non-stick paper using a rolling pin.

  • 6.

    Mould into a conical shape using the head of a bottle while still hot.

  • 7.

    Wait thirty seconds, till it has set to fill it.

  • 8.

    Whisk icing sugar into cream, add vanilla seeds and fold in berries.

  • 9.

    Scoop inside your caramel cones.

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Average Rating
1 comment • 1 rating
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Posted by Report
Tastes great, came out a little thick, was hard but nice.