For the dough:
125 grams of flour
125 grams of unsalted butter, softened and chopped
50 grams of sugar for freezing
For the candy:
125 grams of liquid sugar
75 grams of gold syrup
250 milliliters of whipped cream
half a teaspoon of vanilla sugar
75 grams of unsalted butter
25 grams of dark chocolate, finely chopped
125 grams of dark chocolate, at least 70 percent pure cocoa, finely chopped
50 grams of white chocolate, finely chopped.
Allow the oven to preheat to 180 degrees, then start preparing the dough.
Mix in a bowl, the flour with the melted butter, until the mass becomes the same. Add salt and sugar for freezing and continue to mix until no crumbs remain.
Place this mixture in the oiled pan and let it bake for 20 minutes, or until the surface turns brown. Take it out and let it cool. In the meantime, prepare the cream for the top surface.
In a deep frying pan, place the whipped cream and liquid sugar. Stir slowly, at not too high a temperature.
When the mass starts to become homogeneous, add the melted butter, as well as the other ingredients, which are provided for the caramel. To this hot mass, add to the dough and let it cool completely.
Once you have cut into squares, take them out of the pan. Melt the chocolate, place it on top of the squares and let it cool.
Melt the white chocolate once the surface has hardened, and top with irregular stripes.