The Carambar is the most perfect mistake. According to folklore, this unique sweet was invited by a certain mister Fauchille while he was attempting to make caramel. But since he added more cocoa than was necessary, he ended up creating the Carambar. Whoever came up with the current name probably didn’t waste too much time thinking about it: it’s a combination of caramel and candy bar!

At first, the Carambar appears to be an ordinary sweet, but the distinctive perfumed flavour of burnt sugar, cocoa and milk is perfect for playing around and experimenting with. Dozens of chocolatiers have tried to create this flavour combination themselves but they have never been able to perfectly recreate the Carambar flavours. And if that wasn’t enough, it’s also a funny sweet. Many a funny scene and facial expression have been caused by this hard-to-eat sweet, which sticks stubbornly to your teeth. It’s also loved by young and old alike who like to read the ‘caramel poem’ or ‘silly joke’ on the inside of the packaging. ‘La petite blague’…

Ay Carambar!

Since its creation in 1954, the Carambar hasn’t lost any of its popularity. In recent years, it is increasingly used as a basic ingredient for patisserie and chocolate creations. For example, you can add it to your eclair filling or use it to fill your pralines. So, instead of showing you how to recreate this sweet, we decided it would be much better to show you what you can do with it.

Caramparfait

Ingredients

Preparation

  1. Melt the Carambars in 200 g Debic Parfait and leave to cool down to 20°C.
  2. Beat the remaining 800 g Debic Parfait and mix in the liquid Carambar mixture.
  3. Pipe into glasses using a serrated nozzle and put in the freezer.
  4. Serve with milk chocolate sprinkles and crumpled pieces of paper with the silly jokes on them or an unopened Carambar...

Chantilly with Carambar

Ingredients

Preparation

  1. Melt the Carambar in 50 g of cream and mix well.
  2. Beat the sweetened cream and add the cooled Carambar syrup.
  3. Pipe using a piping bag or siphon. The perfect accompaniment for ice creams or a Café Liégeois.
Looking for some more inspiring and surprising techniques to take your desserts and pastries to a higher level? Discover Ramon Morato’s way to create passion fruit caviar.

 

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