Soft Chocolate Caramels
"This simple recipe produces caramels that are the opposite of those super-chewy, super-sweet cellophane-wrapped squares you buy in the store. These are soft almost to the point of creamy. Use a chocolate with high cocoa butter content, such as Callebaut, or a couverture chocolate if you can obtain it. Don't worry if you see the fat separate during melting. Just gently stir to remix.
"For the caramels I sell in my shop, I use fleur de sel, a hand-harvested salt from Brittany with a subtle, floral aroma. It is excellent, and you don't have to use very much; it is available by mail order. if you over-cook caramel, it will be bitter; a pinch or two of salt will bring the flavor back. You can make caramels in the traditional squares, or you can create little twists or other fanciful shapes for the kids. You can also dip them in chocolate to make a wonderful bonbon."
From Simply Sensational Desserts by Francois Payard.
- Bittersweet Chocolate - 12 oz
- Heavy Cream - 1 lb
- Corn Syrup - 1⅛ lb
- Granulated Sugar - 14⅛ oz
- Sea Salt - 1/8 oz
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