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5 minutes
10 minutes
15 minutes
- 180g block Caramilk chocolate
- 1 sheet frozen puff pastry, thawed
- Caramel sauce, to serve
- Ice-cream or double cream, to serve
- Lay the chocolate in the middle of the pastry, then cut the pastry into 2cm-wide strips on the diagonal along the long sides.
- Wrap the block of chocolate with strips of pastry, overlapping them until fully covered.
- Air fry at 180°C for 10 minutes or until crispy and golden brown.
- Slice the dish, generously drizzle with caramel sauce, and serve with a scoop of ice cream or a dollop of cream.
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