CHOCOLATE CHIP PANCAKES WITH CARAMEL SAUCE

Mix the salt, brown sugar, vanilla seeds and sift in the flour and baking powder.
Then add the egg yolks and milk. Mix.
Add the (dark and/or milk) CHOCOLATE CHIPS.
Beat the egg whites until stiff peaks form and fold them gently into the previous mixture.

MAPLE & MILK CHOCOLATE CARAMEL
Heat the whipping cream along with the vanilla seeds.
Cook the maple syrup between 115-120°C.
Deglaze the caramel by gradually combining it with the 135g of hot vanilla cream.
Allow this mixture to cool to approx. 80°C, split it into 3 batches and combine them one by one with the melted JIVARA 40% chocolate.
Mix using a hand blender.