Valentine's Caramel Cheesecake

This recipe is made using Callebauts new Gold chocolate, which is what gives it a lovely caramel flavour.

Breton Shortbread

Ingredients
60g egg yolks
132g caster sugar
168g butter
200g flour
2g salt
8g baking soda

Method
Mix together and roll out 4mm thick. Bake at 160C for 20 minutes.

Caramel Cheesecake

Ingredients
160g butter
160g sugar
320g cream cheese
200g eggs
0.25g Vanilla

Method
Boil together.

Ingredients
30g lemon juice
30g gelatin mass
180g Callebaut Finest Belgian Caramel Gold Chocolate

Method
Add and mix well.

Salted Caramel

Ingredients
250g sugar
250g glucose
250g cream
Method
Boil together.

Ingredients
100g butter
4g salt
0.25g Vanilla
200g Callebaut Finest Belgian Caramel Gold Chocolate

Method
Add and mix well. Use at 40C

Callebaut Gold Glazing

Ingredients
180g sugar
180g glucose
90g water

Method
Boil together at 105C

Ingredients
2g Sparkling Powder Gold
300g Callebaut Finest Belgian Caramel Gold Chocolate
120g sweetened condensed milk
80g gelatin mass
100g mirror glaze

Method
Mix and pour over previous mixture. Mix well. Use at 40C