Als de vulling te vloeibaar blijft, dan kun je deze opnieuw verwarmen en nog at extra chocolade toevoegen, wees hier wel zuinig mee, want anders wordt het hard. Dat is zeker niet de bedoeling.<\/li>\n<\/ol>\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t<\/div>\r\n\t\n<\/p>\n
<\/p>\n
Karamel maken is even een gedoe, maar hoe vaker je het maakt, des te beter gaat het. Het is heerlijk en je kunt er echt veel lekkers mee maken!<\/p>\n
Veel succes!<\/p>\n
Liefs, Ria en Laura<\/p>\n","protected":false},"excerpt":{"rendered":"
Een tijdje geleden hebben we kleine taartjes gemaakt van Bretons zandtaartdeeg, ofwel sloffendeeg. 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