225g milk chocolate
To taste: Sea salt, black fine cracked pepper
In a pot heat cream just to boil turn off.
In another pot place glucose, sugar and water bring to a desired caramel, turn off heat
CAREFULLY add hot cream gradually.
Pour hot liquid over chocolate, stir gently till mixture is completely even.
Add as much or as little seasoning as you like.
Store in jars as gifts or layer in cakes, your imaginations the limit! Freezes well.