Last updated 5 years ago
Caramel Glaze (for Elisir al caramello, that uses pear puree in the filling) Recipe in Italian. Make a dark caramel from 750 g sugar and 600 g glucose, then pour in 900 ml cream. Off heat add 40 g softened gelatin, then mix with immersion blender. Pour over 250 g chocolate, mix well and refrigerate 12 hours before using.