Photo: Peter McIntoshAsk a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself. Pour over par-baked base and bake for a further 20 minutes at 180degC or until the caramel is brown and bubbling. For the toppingMelt the chocolate in short bursts in the microwave or in a bowl over boiling water. When caramel has cooled, top with melted chocolate. Recipe provided by Dispensary Cafe Albany St.

Source: Otago Daily Times June 02, 2020 16:52 UTC