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En Casa Cooking Space

En Casa Cooking Space

Sweet bites of delight for curious paletes

Dulce de Leche and Double Chocolate Bars

28 March 2019 By Paula

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This recipe is my own version of the classic Cabsha bonbons, but in shape of bars with dulce de leche and double chocolate. They are perfect for those days when you are craving something sweet. Pair up with some coffee or tea after dinner, with a good movie or TV show.

Dulce de Leche and Double Chocolate Bars

Whoever knows this typical sweet from our childhood would say these bars are not even close. But given the distance and the lack of Cabsha in my nearby supermarket, I had to get creative and imagine things.

I’ll be completely honest, which has been my goal since the start of this blog. As a practical woman, I made double the amount of crust for another recipe and I kept half in the freezer. One weekend I wanted to bake something yummy, I let my imagination fly and came up with this decadent triple bomb.

Party of  de Dulce de Leche and Double Chocolate Bars
Is there a bar missing…?

What are the Cabsha sweets

If you didn’t grow up in Argentina, or you’ve never visited, you’ve probably never heard of this totally delicious sweet. Basically, they are rounded-shaped bonbons in a sort of capsule made of an edible wafer, filled with dulce de leche and liqueur. Its taste is very characteristic and it’s quite hard to replicate.

According to an article I read (in Spanish), they were created by a Russian immigrant at the end of the 50s in Buenos Aires. Its name derives from Capsha, which means “I love you” in a Turkish dialect. Given he wasn’t able to register it as the trademark, he opted for Cabsha. And that’s how this little piece of heaven was created.

How to make dulce de leche

If you are lucky to be able to find dulce de leche in any supermarket, you can skip this section. But if you are like me, this is a very easy option. Besides, the result is quite accurate (no offence to those fervent fans).

Even though there are many ways to make it, I use condensed milk. Just remove the label on the can, put the can unopned in a saucepan covered with water, and boil for 3-4 hours. The more time it boils, the thicker and darker the dulce de leche will be. After this, let them cool completely in the water. It’s possible to store the cans (closed) for around three weeks. After this period of time, the dulce de leche will start to cristalize and lose its feature creamy texture.

Dulce de Leche and Double Chocolate Bars, perfect with some cold milk

How to make these Dulce de Leche and Double Chocolate Bars

If you are asking yourselves how to make this bars inspired in Cabsha sweets, please know that the “hardest” bit is making the crust. Actually, the part that is more time-consuming. Because once it’s baked, and it’s cooled down, you just have to spread the dulce de leche, the chocolates and that’s all!

Friend’s advice: In terms of the dulce de leche, I would suggest you spread it at room temperature. Otherwise, it won’t be so flexible and it’ll end up breaking all the crust apart. The same goes for the chocolate ganaches. If you let them cool completely, they’ll lose their characteristic glow and won’t look so good in the pictures. Don’t you agree?

Dulce de Leche and Double Chocolate Bars
Is this asking for a bite?
Dulce de leche and double chocolate bars

Dulce de Leche and Double Chocolate Bars

Paula Delapenna
Recipe inspired in the Argentinean sweet Cabsha, full of dulce de leche and double chocolate ganache. For any time of the day.
Print It Pin It
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Servings 15 bars

Ingredients
  

Crust:

  • 100 g butter room temperature
  • 100 g sugar
  • 1 egg yolk
  • 1 egg
  • 200 g self-rising flour
  • 1 tbsp vanilla essence

Filling:

  • Dulce de leche to taste

Dark Chocolate Ganache:

  • 250 g dark chocolate
  • 250 ml cooking cream

White Chocolate Ganache:

  • 100 g white chocolate
  • 100 ml cooking cream
  • 50 g unsalted butter

Instructions
 

Crust:

  • In a large bowl, mix butter and sugar.
  • Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
  • Add the flour with patience, until it’s well combined.
  • Once it’s well combined, cover the bowl and pop it into the fridge for around 30 minutes until it’s cold and it hardens a bit.
  • In the meantime, preheat oven to 180 ºC.
  • After 30 minutes, roll the crust on the counter around 5 mm and spread on the tart mould (I used a 30x19 cm plate).
  • Bake for 20 minutes, until the crust in light golden brown.
  • Let it cool completely before assembling.

Dark Chocolate Ganache:

  • Heat the cream in a saucepan at medium until it simmers.
  • Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
  • Whisk until you get an even consistency.
  • Let it rest to room temperature.

White Chocolate Ganache:

  • Heat the cream in a saucepan at medium until it simmers.
  • Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
  • Add the butter and whisk until you get an even consistency.
  • Let it rest to room temperature.

Filling:

  • Once the crust is room temperature, spread the dulce de leche (as much as you would like), and then pour the dark chocolate ganache (a bit warm).
  • With a spoon, pour slowly the white chocolate ganache, drawing whatever you desire: doodles, lines, circles. Let your creativity fly!

Notes

  • FILLING: I suggest pouring both ganache a bit warm (but not super hot), so they are easier to spread and they preserve that amazing glow.
  • STORAGE: Once they are assembled and cut, you can freeze them without a problem at all.
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Hola!

I’m Paula. Baker by legacy thanks to my grandma and mom, curious by nature. I’ll share all the go-to recipes I’ve learnt from my family back in Argentina and some others I’ve picked up along the way. Some decadent, some healthy-ish. Happy baking!

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Hola 👋🏼 In case we haven't met, I'm Paula, t Hola 👋🏼 In case we haven't met, I'm Paula, the everything behind En Casa (baker, photographer, cleaner, sales rep, marketing "expert", delivery driver, customer service and so much more).⁠
⁠
I hardly ever post my face here, but I thought I would share 10 random things so you get to know me a bit better:⁠
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1. Originally from Olavarría 🇦🇷, I have lived in the US for a year and a bit (both Ohio and Colorado have a piece of my heart), then 10 years in Buenos Aires and 9 years in Melbourne ).⁠
⁠
2. I've never been much of a beach person (mountains all the way!), but just moved to a beach town and loving and embracing this new life!!⁠
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3. I hardly ever wear make-up. If I do, the bare minimum... ⁠
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4. Even though I'm quite chatty, I'm also very shy in big groups or new situations/meeting new people. ⁠
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5. My love language is food.⁠
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6. I save all my money to travel (and probably buy food + plants + books 🤣). ⁠
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7. I'm a big sci-fi + Marvel nerd. I've recently finished watching all the Marvel movies chronologically (old COVID times...)⁠
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8. I shouldn't admit this but I prefer quince paste to dulce de leche any day of the week 🤫🤫⁠
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9. I love deep chats and all things self-development and growth. Always learning and evolving...⁠
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10. I'm a lone wolf 🤣, but still enjoy company if it's good vibes and meaningful. ⁠
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If you are still reading, THANK YOU!!! ❤️ And make sure to come say Hola! at my next market!! ⁠
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(Español en comentarios... demasiado largo)⁠
So excited to announce the upcoming markets!!⁠
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Can't wait to introduce Port to alfajores, pasta frola, and all yummy Argentinian baked goods. I don't think you know what's coming hahaha 😋⁠
⁠
More info to come soon, but get your calendars out and if you are nearby, come say Hola! and get some delicious treats for the weekend. ⁠
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Que lindo volver a anunciar los próximos mercados!!⁠
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No veo la hora de presentarle a Port los alfajores, pasta frola y todas las delicias argentinas. Creo que no saben lo que les espera jajaja 😋⁠
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Más info prontito, pero si andan por la zona, pasen a saludar y comprar cosas ricas para el finde.⁠
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#alfajores #dulcedeleche #alfajoresdemaicena #alfajoresaustralia #alfajoresmelbourne #cookiesandwich #alfajoresartesanales #alfajoresargentinos #portmacquarie #portmacquariensw #midnorthcoast #discoverportmacquarie #iloveportmacquarie #visitportmacquarie #visitnsw #portmacquariefoodies #portmacquariecafe #portmacquarieeats #portmacquariebusiness
The most decadent chocolate cake 🍫 Chocolate s The most decadent chocolate cake 🍫

Chocolate sponge + chocolate frosting… perfection!!
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La torta de chocolate más rica de todas 🍫

Torta de chocolate + frosting de chocolate… la perfección misma!!
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#chocolatecake #chocolatefrosting #matildacake #chocolatelovers #tortadechocolate #portmacquarie #portmacquariensw #midnorthcoast #discoverportmacquarie #iloveportmacquarie #visitportmacquarie #visitnsw #portmacquariefoodies #portmacquariecafe #portmacquarieeats #portmacquariebusiness
Dulce de leche “Pionono” (aka, cake roll) One Dulce de leche “Pionono” (aka, cake roll)

One of the most popular desserts at the markets. Order it online, find the recipe in my blog or find it soon at the next market 🤫 
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Pionono de dulce de leche, todo un clásico ⭐️

Uno de los productos más populares en los mercados… Lo podés pedir online, cocinarlo con la receta en mi blog o lo encontrás en el próximo mercado prontito 🤫
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#dulcedeleche #pionono #pasteleriaartesanal #dessertsofinstagram #portmacquarie #portmacquariefoodies #portmacquariebusiness
A bit of summer in the shape of brownie ☀️...⁠
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A whole lot of colours and textures, all in one dessert 👌🏼⁠
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Fudgy brownie base + Dulce de leche + Fresh whipped cream + Fresh berries⁠
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Un poquito de verano en forma de brownie ☀️...⁠
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Muchos colores y texturas, todo en un solo postre 👌🏼⁠
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Base de brownie bien húmedo + Dulce de leche + Crema batida + Frutos rojos frescos⁠
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#browniecake #dulcedeleche #frutosrojos #postresartesanales #tortabrownie #pasteleriaargentina #brownies #portmacquarie #portmacquariensw #midnorthcoast #discoverportmacquarie #iloveportmacquarie #visitportmacquarie #visitnsw #portmacquariefoodies #portmacquariecafe #portmacquarieeats #portmacquariebusiness
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