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Skip to contentCapture the essence of Fall with this Maple Jelly and Brown Butter candy bar recipe by Chef Ramon Morató.
Inspired by a recent trip to Canada, this candy bar plays with three of this country’s staple flavors: maple, brown butter, and cinnamon.
Chef Ramon Morató transforms them into a soft maple syrup jelly, a rich brown butter ganache, and a cinnamon and pailleté feuilletine crunch.
This combination results in a comforting and delicate bite that’s perfect for any time of year. But it also encapsulates the warming flavors you want to enjoy during late September and November.
In this recipe, Chef Morató will also teach you how to use creamy cacao butter/cocoa butter silk (we have a free course on it here) to temper fat-based fillings, plus how to spray your chocolate to give it a frosty, velvet finish.
Discover Ramon Morató’s Maple Jelly and Brown Butter candy bars today!
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