As per the last post – yes, we did buy four caramel slices on our way through Dannevirke yesterday. Yes, four may have been overkill. No, we have no regrets.
After a disappointing start – the first two cafes we checked had no caramel slice! – the Catching Pen Cafe pulled through with not one, but two outstanding slices that feature caramel. First, we tried their Salted Caramel Slice.
FIONA: Boy oh boy was this slice good. In fact, this is now officially the Benchmark Slice that all subsequent slices will be judged against (until we find a better one – should a better one exist, which it may not).
I firmly believe – with near religious conviction – that the ratios are what make or break a excellent caramel slice. If we’re talking biscuit:caramel:chocolate, 2:4:1 is ideal. If I wanted a biscuit, I’d buy a biscuit; if I wanted chocolate, I’d buy a chocolate bar. Caramel should be the indisputable star of the show here.
This humble slice, from the small provincial town of Dannevirke, achieved the trifecta of confectionary goodness with near perfect ratios. It had a thin but textural coconut and almond base, a thick slab of dark, rich caramel, and a thin, crunchy layer of chocolate on top. The salt flakes meant it wasn’t too sweet. It’s a good thing I took a picture before we started eating because this slice did not last long.
TEXTURE: 10/10
FLAVOUR: 10/10
CHOC:CARAMEL:BASE RATIO: 9.5/10
OVERALL RATING: 9.5/10
ANDREW: Well this made my day. Thick, dark caramel, dark chocolate with crunchy salt and a nutty, flavoursome base. It’s now my offical reason why you might want to go to Dannevirke.
This was a great slice, well balanced with just enough salt to cut the sweetness. My only regret was having to share it with Fiona. By far the best slice so far.
TEXTURE: 9/10
FLAVOUR: 9.5/10
CHOC:CARAMEL:BASE RATIO: 9.5/10
OVERALL RATING: 9.5/10
Sounds AMAZING and definitely worth a trip to Dannevirke!
Will you also be trialing homemade slices to find the best recipe for making your own best caramel slice? Chelsea Winter has a couple that look spectacular and I’ve also been intrigued about Nadia Lim’s ‘healthy’ version!
Hello! Andrew is actually a regular baker of caramel slice and has slowly refined a heap of recipes to result in a dope homemade version. Am not opposed to the idea of trialing homemade recipes, though – watch this space!