- For the milk-chocolate salted caramel:
- ¾ cup cream
- 170 g milk chocolate, roughly chopped
- 100 g sugar
- ¾ t salt
- ½ t vanilla extract
- For the pear-and-Camembert toasted sandwich:
- 1 mosbolletjies loaf
- 250 g Woolworths ready-to-bake Camembert, sliced
- 2 ripe pears, sliced
- 2 T butter
- 2 T sunflower oil
To make the milk-chocolate salted caramel, heat the cream in a saucepan over a medium heat and bring to a gentle simmer. Reduce the heat to low, then add the chocolate. Stir gently until smooth. Set aside.
Melt the sugar in a pan over a medium heat until golden brown and caramelised.
Remove the pan from the heat and stir in the chocolate-and-cream mixture, whisking to combine. Add the salt and vanilla extract while whisking. Set aside.
To make the pear and Camembert toasted sandwich, slice the mosbolletjie loaf into 8 thick slices. Place 4 slices on a work surface, then add a layer of Camembert. Top with the sliced pear and the remaining slices of mosbolletjie loaf.
Heat the butter and oil in a pan over a medium heat, then toast the sandwiches in the pan for 1 minute on each side, or until the bread is golden and crisp and the cheese is melted.
Spoon the milk-chocolate salted caramel over the sandwiches to serve.