Chocolate fudge

Caramel: 225 g of sugar, 250 g of honey, 1 vanilla pod, 300 g of cream, 100 g butter, 1 sheet eetpapier, 500 g dark chocolate Additional required: shallow tray with one edge of at least 1 cm high, baking paper, oil for greasing, bonbon fork, thin cellophane paper, digital kitchen thermometer, marble surface Caramel Bring the sugar with honey to a boil. alve the vanilla pod lengthwise, sheep marrow out and bring along with the cream and butter to a boil. !our the boiling cream, stirring the caramel and bring back to the boil to 11" # $. %eep stirring to prevent burning. !our the caramel into a lined and greased shallow pan and let cool until it has set. &his takes about a day. 'emove the caramel from the mold and place on a sheet eetpapier. $ut the caramel into small cubes of 1 to 2 inches. tableren Chocolate (elt the chocolate in a bain)marie and pour two)thirds on a marble surface. *pread the chocolate with a spatula until it is mi+ed appro+imately 2, # $. -old in the cooled chocolate by the remaining chocolate and mi+ together well and .uickly. /atch the video for tableren of chocolate. Choco Fudge 'emove the caramels by getableerde chocolate and let them harden on baking paper. /rap the chocolate fudge in a cellophane wrappers.