Professional

MILLIONAIRE’S SHORTBREAD

Made with Opalys 33%

By Craig Alibone

2 steps

Makes 23 pieces 

Recipe Step by Step

01

CRISPY CHOCOLATE SHORTBREAD

300 g OPALYS 33 %
150g ÉCLAT D’OR
70 g GROUND CHOCOLATE GHANA

Gently melt the chocolate.
At 85°F (30°C), stir in the Éclat d’Or and
Ground chocolate.
Spread in your frame of choice.
02

VANILLA SALTED CARAMEL

1 Vanilla bean
160g Cream
100g Water
200g Sugar
120g Glucose
30g Honey
110g Butter
2g Salt

In a pan, infuse the scraped vanilla bean in the cream and warm slightly.
Put the water, sugar, glucose and honey in a separate pan.
Heat on a medium setting until the mixture turns a nice golden caramel color.
Remove the vanilla bean from the cream and gradually pour the cream into the caramel mix. Heat to 250°F (120°C).
Add the butter, mix well and then add the salt.

Assembly and finishing

Pour the vanilla-flavored salted caramel over the crispy shortbread with tempered chocolate and leave to set at room temperature overnight.
Cut into 8.5cm × 2cm shortbread pieces.