Salted chocolate caramels
A good chocolate cream caramel is not only delicious it is also very addicting. At times I prepare them with pre-toasted hazelnut which is just as with salt, an irresistible combination. Caramels can be a little finicky to prepare, undercooked and they will not cut properly, overcooked and they will be too firm. If cooked too slowly they may turn grainy, cooked too fast in a poorly made pot and the caramel may burn! It is clear to see why some people find them too much trouble.
For caramels you need a good pot to cook the mixture in. I prefer to cook caramel on an induction cook top over gas. (But then again I prefer induction for most things I do in the kitchen) If I had a rounded bottom copper pot perhaps then I would use gas. Induction cooks very fast and bothersome gas flames will not flare up along the sides of the pot.
Getting it all together!
Preferably prepare the caramel a day or at least 5 hours before dipping in crystallized couverture chocolate. Making it a day ahead will make the cutting a lot easier and the caramel will be less sticky.
Chocolate Caramels Recipe
|3 Cups||(24 oz)||Whipping cream (36% fat)||720g|
|3 Cups||(24 oz)||Extra fine granulated sugar||720 g|
|1teaspoon||(1 tsp)||Vanilla bean paste||5 g|
|1/3 Cup||(3.5 oz)||Invert sugar||100 g|
|6 oz||(6 oz)||64 -70% cocoa mass couverture||180 g|
|As needed||(A/S)||Fleur de sel||As needed|
|2 lb||2 lb||Semi sweet chocolate couverture||1 kg|
- Place candy rulers in a 10 inch (25 cm) square pattern on a Silpat which is placed on a marble.
- Combine the first 5 listed ingredients in a heavy bottom –well made pan and while constantly stirring boil to 250F 121C.
- Pour the caramel quickly between the rulers. Do not scrape the bowl! Scraping remnants out the bowl can very quickly make the caramel turn grainy.
- Let the caramel set preferably overnight.
- Cut into desired shapes and dip in crystallized (tempered) chocolate couverture and sprinkle with fleur de sel.