Caramel filling
150 ml cream
45 g Dansukker Cane Sugar
70 g Dansukker Organic Light Syrup

Praline coating
150 g dark chocolate

Suggestions for flavourings
• 50 g Turkish pepper
• 1 1/4 teaspoons peppermint
• 1 g (2 packets) saffron
• 2 tsp ground cinnamon
• 2 tsp ground cardamom

In a heavy-bottomed saucepan, combine the sugar, syrup and cream and bring to the boil. Boil until it forms a thick caramel cream, about 10 minutes. Leave the caramel cream to cool slightly.

Chop the chocolate and melt over a water bath.

Brush the inside of praline/foil moulds with the melted chocolate and place in the refrigerator. Brush one more time and place in the refrigerator until the chocolate sets. Fill a piping bag with the rest of the chocolate.

Choose one of the flavourings. If you choose Turkish pepper or saffron, use a pestle and crush the Turkish pepper, or place the saffron and 1 tbs sugar in a mortar and grind together.

Add the flavouring to the caramel cream and pour the cream into a piping bag. Fill the moulds two-thirds full, and pipe the remaining chocolate on top to form a lid.

Leave to cool in the refrigerator. Then remove the pralines from the moulds.