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Salted caramel choc pots
- 4 tbsp dulce de leche or canned caramel (we used Carnation)
- tsp sea salt , plus extra to serve
- 85g each dark and milk chocolate , broken into squares
- 1-2 long, thin, plain grissini
- 2 tbsp demerara sugar
- 100ml double cream , at room temperature
- 50ml milk
Directions:View on BBC Good Food
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