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SPREAD
Spread

What you need

Caramel Suzette

  • 100 g of sugar
  • 70 ml whipping cream
  • 40 ml orange juice
  • 60 g butter
  • 1 pinch of sea salt
  • 25 ml GRAND MARNIER® Cordon Rouge liqueur


Spread:

  • 120 ml whipping cream
  • 45 g milk chocolate
  • 60 g dark chocolate
  • 25 ml GRAND MARNIER® Cordon Rouge liqueur
  • 100 g caramel suzette

How to make it

Caramel Suzette

Caramelise the sugar in a saucepan over a low heat. Once the caramel has turned a nice golden colour, stir in the cream, orange juice and sea salt.

Cook over a medium heat, stirring gently for 5 minutes, and then add the butter.

Put to one side and leave to cool for 10 minutes before adding the GRAND MARNIER® liqueur.


Spread:

Boil the cream and stir it into the melted chocolate and caramel suzette.

Mix everything together to obtain a smooth paste.

You can store your spread in jam jars to make it look more authentic!

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