Some posts contain compensated links. Please read this disclaimer for more info.
These giant tort wafers are very common in Croatian and across the Balkans. You’ll find really a ton of oblatne recipes, they all have varying ingredients and cooking times.
This dessert was simply called “čokoladne oblatne” but today we can call it “wafer with chocolate dulce de leche” because this really is dulce de leche but our grandmas just weren’t familiar with that name, for them it just was “cooked milk with sugar”.
When I was researching for the right recipe to share for these tort wafers, I found a lot of them! Some oblatne recipes needed only ten or twenty minutes of preparation but I have chosen this one with a longer cooking time.
This recipe takes two and a half hours, but I promise you, it’s definitely worth it. Don’t be afraid – you only have to stir it a few times during that 2.5 hours. It’s not like you’ll need to stand in front of the kitchen stove the whole time.
Let’s get to the recipe and start making this delicious Croatian dessert.
Oblatne Ingredient List
- 1 l milk
- 600 g sugar
- 200g of chocolate for cooking (the darker the better)
- 250 g butter
- a pinch of salt
- 1 pack tort wafers (5 sheets)
- Pour the milk into a larger bowl, add the sugar and bring it to boil while stirring
- When the milk boils, reduce the heat to a minimum and cook for 2.5 hours with occasional stirring. This is a long process during which sugar milk will slowly change color and turn into caramel
- After about 30 minutes of continuous cooking, the liquid will become a light cream color, after the next half hour it will become even darker, while the latter result will be a true dark caramel color. I have taken a few photos while cooking so you can see the difference
- Keep in mind that the caramel only thickens to a full extent with cooling. Just be careful and slow while stirring as the caramel can easily and suddenly rise up when you put the spoon inside
- When you cook the caramel, you actually get dulce de leche. You can pour it into jars, close it, cool it and use it later in your desired way. You can also coat it immediately over the wafers and you’ll have very nice crispy wafer dessert but in this recipe, we will do few more things
- Add the chopped chocolate to the hot caramel, stir to melt it and then add the chopped butter
- On a light heat, continue to cook for another 2-3 minutes with stirring and then, that’s it
Note: I always put the wafers in baking tray so I don’t make lots of mess.
- Coat each piece of the wafer with about 6-7 tablespoons of cream, spread evenly all over and cover with another piece of wafer
- When you’re done with all 4 layers of chocolate caramel, put a few books on the top or something else heavy just to keep help the stuffing stay stuck to the wafers and not separate after cooling and drying
- Once cooled, cut the wafers and store them in closed boxes until serving
- They go deliciously well with a cup of coffee or tea, but trust me, you will eat them also without any type of hot beverage