The well rounded notes of No. 7 dark chocolate work well with the salted caramel.
Ruth Hinks, UK World Chocolate Master
Salted Caramel 60g Cream 1g Vanilla 40g Golden syrup 60g Granulated sugar 1g Salt 15g Unsalted butter
Brownie 150g Eggs (3 medium) 275g Caster sugar 180g No. 7 dark chocolate 185g Unsalted butter 85g Plain flour 40g Cocoa powder 50g Candied hazelnuts
Store in an air-tight container at room temperature for up to 5 days.