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.
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.
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
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
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
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Recipe inspired in the Argentinean sweet Cabsha, full of dulce de leche and double chocolate ganache. For any time of the day.
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 30×19 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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