Combining No. 2 and No. 4 chocolate balances out the sweetness for this All-American classic.
Ruth Hinks, UK World Chocolate Master
Pastry Case 125g Icing sugar 250g Unsalted butter 5g Vanilla essence 50g Egg (1 medium) 500g Plain flour
Filling 65g No. 2 caramel chocolate 25g No. 4 milk chocolate 30g Unsalted butter 105g Caster sugar 150g Golden syrup 100g Eggs (2 medium) 150g Pecan nuts
Store in an air-tight container at room temperature for up to 5 days.