Fruit caramel photo

Fruit caramel

by Sonja Hänni



  • 230 g Crop’s red berries puree
  • 150 g cream
  • 20 g lemon juice
  • 350 g sugar
  • 60 g cacao butter


  • While stirring, mix all ingredients and heat to 118°C.
  • Pour the mixture in strips on a Silpat and leave to stand for 24 hours.
  • Cut into cubes and dip in dark melted chocolate.


Decorate with crystalized fruit.

Product used

Red berries puree
Red berries photo

packaging: 1 kg