The first time I got introduced to this lovely slice was when I started working in New Zealand. It was part of our daily preparation for the Te Papa Museum cafe. Oh yes! It was love at first bite! I got my recipe from my pastry chef then. However, I've tested a couple of recipes which I wasn't too happy with the results until I came across Bill Granger's version.It was perfect for my liking. The union of the coconut base, caramel and dark chocolate is heaven. Definitely not for the diabetics, sad to say.
Here's the link to the recipe:
Chocolate Caramel Slice
Some important notes:
It is quite important to get the right consistency of the cooked caramel because it won't set well even if it has been baked. I've experienced it before and it can be frustrating not to have those clean edges because the caramel slightly run.
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| Cooked caramel |
Lastly, don't forget to dip your knife in hot water in between slicing to get those neat edges. Have fun! Best eaten with a good cuppa!
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