Ingredients
Group 1
Ingredient
KG
No Bake Chocolate Slice
0.400
Syrup
0.080
Butter
0.072
Total Weight: 0.552
Method
Caramel Ripple No Bake Tart
1. Mix the melted butter with syrup and No Bake Chocolate Slice.
2. Place a silicone paper disc into the base of a 9/10 inch flan tin.
3. Evenly fill the tin with the mix.
4. Place into the fridge or freezer to set.
5. Once solid, heat the flan tin and remove the flan and place on a cake board.
6. Pour some chocolate sauce or ganache into the base.
7. Place a disc of chocolate sponge on top, then spread over more chocolate sauce.
8. Place chocolate and vanilla ice cream scoops on top.
9. Drizzle with True Caramel - Caramel Ripple and heated Bakels Chocolate Fudgice.
10. Finish with cracked biscuits.
Product Used
Ingredients
Group 1
Ingredient
KG
No Bake Chocolate Slice
0.400
Syrup
0.080
Butter
0.072
Total Weight: 0.552
Method
Caramel Ripple No Bake Tart
1. Mix the melted butter with syrup and No Bake Chocolate Slice.
2. Place a silicone paper disc into the base of a 9/10 inch flan tin.
3. Evenly fill the tin with the mix.
4. Place into the fridge or freezer to set.
5. Once solid, heat the flan tin and remove the flan and place on a cake board.
6. Pour some chocolate sauce or ganache into the base.
7. Place a disc of chocolate sponge on top, then spread over more chocolate sauce.
8. Place chocolate and vanilla ice cream scoops on top.
9. Drizzle with True Caramel - Caramel Ripple and heated Bakels Chocolate Fudgice.
10. Finish with cracked biscuits.
Ingredients
Group 1
Ingredient
KG
No Bake Chocolate Slice
0.400
Syrup
0.080
Butter
0.072
Total Weight: 0.552
Method
Caramel Ripple No Bake Tart
1. Mix the melted butter with syrup and No Bake Chocolate Slice.
2. Place a silicone paper disc into the base of a 9/10 inch flan tin.
3. Evenly fill the tin with the mix.
4. Place into the fridge or freezer to set.
5. Once solid, heat the flan tin and remove the flan and place on a cake board.
6. Pour some chocolate sauce or ganache into the base.
7. Place a disc of chocolate sponge on top, then spread over more chocolate sauce.
8. Place chocolate and vanilla ice cream scoops on top.
9. Drizzle with True Caramel - Caramel Ripple and heated Bakels Chocolate Fudgice.
10. Finish with cracked biscuits.
Product Used
Ingredients
Group 1
Ingredient
KG
No Bake Chocolate Slice
0.400
Syrup
0.080
Butter
0.072
Total Weight: 0.552
Method
Caramel Ripple No Bake Tart
1. Mix the melted butter with syrup and No Bake Chocolate Slice.
2. Place a silicone paper disc into the base of a 9/10 inch flan tin.
3. Evenly fill the tin with the mix.
4. Place into the fridge or freezer to set.
5. Once solid, heat the flan tin and remove the flan and place on a cake board.
6. Pour some chocolate sauce or ganache into the base.
7. Place a disc of chocolate sponge on top, then spread over more chocolate sauce.
8. Place chocolate and vanilla ice cream scoops on top.
9. Drizzle with True Caramel - Caramel Ripple and heated Bakels Chocolate Fudgice.
10. Finish with cracked biscuits.
Related recipes
Related products
No Bake Chocolate Slice
Confectionery Ingredients, Confectionery Mixes
Quick and easy to prepare slice line, which requires no baking.
View product
True Caramel – Caramel Ripple
Confectionery Ingredients, Icings, Coverings & Fillings, Ice Cream Products
Indulgent caramel tailored to suit ice cream application.
View product
