Bakers Journal

Formula: Orange Caramel Elevated Chocolate Bars

January 5, 2023
By Justine Martin, Guilty Pleasures Bakeshop

Photo: Guilty Pleasures Bakeshop

Canadians are craving decadent desserts and here’s an elegant, elevated chocolate bar recipe sure to wow your customers.


12 to 24 chocolate bars, depending on piping tip used


Non-stick saucepan /sauteuse
Silicone spatula
Heat-proof blender
Heat-proof container
Piping bag x 2
Piping tip (we used Wilton 1M)


12-24 fillable chocolate shells, medium rectangle
600 g salted caramel or dulce de leche


Orange curd (makes approximately 2 L)

600 g unsalted butter, cold and cubed
620 g granulated sugar
500 L fresh orange juice
120 g lightly packed finely grated orange zest
500 g egg yolks
20 g salt
Up to 20 g orange emulsion
Up to 5 g xanthan
Citric acid to taste
Organic, edible pansies or violets (optional garnish)
Lustre dust spray (optional garnish)


1. Prepare orange curd.
A. Add 450 g butter and all eggs, sugar, juice, zest and salt into saucepan and cook over medium heat.
B. Continuously stir with silicone spatula, scraping bottom of pan consistently, until mixture begins to gently boil.
C. Dip spatula into mixture and draw finger across the back; finger should leave well defined path.
D. Carefully transfer mixture into heat-proof blender.
E. Add remaining butter and xanthan into mixture.
F. Blend until perfectly smooth, about two minutes, being sure to start the blender on the lowest setting and very gradually increase speed to highest setting. This prevents pressure buildup within the machine, which can result in dangerous explosion.
G. Taste mixture and add small increments of emulsion and citric acid, mixing until desired result is achieved.
H. Transfer mixture to heat proof container.
I. Let stand until cool enough to refrigerate.
J. Refrigerate covered overnight or until ready to use. Can be prepared up to two weeks in advance.

2. Warm caramel/dulce slightly, until pipe-able consistency.
3. Fill one piping bag with caramel/dulce and cut small hole in tip of bag.
4. Pipe 1/4-inch-thick layer of caramel/dulce into chocolate shells and refrigerate at least 30 minutes.
5. Cut hole and add desired piping tip into second piping bag.
6. Fill piping bag with orange curd.
7. Pipe desired pattern into chocolate shells.

Optional: Garnish with fresh, edible flowers and/or spritz with edible lustre dust.

Refrigerate until ready to serve, same day.

Justine Martin is the award-winning cake artist behind Guilty Pleasures Bakeshop in Sudbury, Ont., which specializes in crafting luxurious custom desserts and catering experiences.

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