This salted caramel truffle is a recipe that I created whilst working as the Chocolatier at The Gleneagles Hotel. It's made using Scottish salted butter, Isle of Skye sea salt and 33% single origin milk chocolate from Madagascar. The ganache is buttery and smooth with a touch of sea salt and coated in a layer of chocolate finished with cocoa powder.
SCOTTISH BUTTER CARAMEL TRUFFLES
Dark chocolate (70%, 55%, cocoa minimum, pure cocoa butter ), Milk Chocolate (33% single origin from Madagascar) (40% cocoa butter minimum, pure cocoa butter) cocoa butter, whole milk powder, sugar, emulsifier (sunflower lecithin), butter (milk) and natural vanilla extract, barley malt extract, whipping cream (milk), Scottish sea salt, Scottish butter (milk) , ethical vanilla from Bali.
Allergy: For allergens see bold ingredients
This product is made in a kitchen that handles nuts, peanuts, gluten, soya and dairy.