Chocolate Caramel With Fleur De Sel Recipe

• 125 gm unsalted butter (4.45-ounces)
• 70 gm icing sugar (2.5-ounces)
• 1/2 x vanilla bean, scraped
• 1 pch salt
• 1 x egg yolk
• 150 gm all purpose flour (5.36)
• 30 gm cocoa pwdr (1.1 oz)
• 1 tsp corn syrup (5 ml) Caramel
• 100 gm sugar (3.57-ounces)
• 1 tsp corn syrup (5 ml)
• 50 gm butter (1.78-ounces)
• 100 ml whipping (35-36%) cream
• 1/2 x vanilla bean
• 1 pch salt
• 1 Tbsp. maple syrup (15 ml) Chocolate Ganache
• 125 gm valrhona caraibe (dark chocolate) (66%), finely minced
• 165 ml whipping (35-36%) cream
• 15 gm honey (.53-ounces)
• 30 gm butter (1.1-oz) Assembly Fleur de sel, to finish Whipped cream, for serving Vanilla ice cream, for serving

Directions