- ibhotela - 1 indebe
- ishukela elibomvu elimnyama - 1/2 indebe
- ishukela - 1/2 indebe
- i-1 1/2 yeetapuni
- ityuwa - 1/4 amathisipuni
- i-espresso ikhofi esheshayo-1 1/2 iisupuni
- tsholeta - 1 iglasi
- iinqumpi ze-hazelnuts ezikhethiweyo - 1/2 iikomityi
1. Faka ifayiti encane yokubhaka ngephepha lesikhumba okanye umbhoxo we-silicone, kwaye ubeke eceleni. Kwipuphu ephakathi ncibilike ibhotela, ishukela emdaka, iswekile emhlophe, i-molasses, ityuwa kunye ne-espresso powder. Ukupheka phezu kobushushu obushushu, ukuphazamisa ngezinye iinkhathi nge-whisk de ukushisa kwe-thermometer kufinyelela kuma-degree angama-120. Emva kokuba le caramel imele iqhutywe rhoqo, ide ifike kwiqondo lokushisa lama-degrees ama-150. 2. Ngokukhawuleza uthele i-caramel kwishidi lokubhaka elilungiselelwe, ngokusasazeka phezu komhlaba kunye ne-spatula ye-rubarara. 3. Ukwaphuza i-tsholetele etyutyiweyo kwaye uvumele ukuma imizuzu embalwa uze ushicile incibilike. 4. Ukusebenzisa i-spatula, usasale i-tshokoleta ngokulinganayo phezu kwendawo yonke ye-caramel. 5. Hlaza i-tshokoleta ngamaqabunga aqoshiwe kunye nendawo kwindawo yeqrijini kuze kube nzima ukuba i-caramel ikhuni. 6. Ukwaphula i-caramel ibe yizicucu uze ugcine kwisitya sokukhupha. Ukuba ikhishi lakho lifudumele ngokwaneleyo, gcina i-caramel efrijini ukwenzela ukuba i-tshokolethi ayifuni.
IiNkonzo: 10