- 8g salts
- 200g soft butter
- 100g 70% dark chocolate
- 480g caster sugar
- 160g glucose
- 360ml double cream
- Vanilla salt to garnish
chocolate caramels
Ingredients
Method
mix salt into the butter chill.
Melt the chocolate and set aside.
Boil sugar, glucose, and 80ml of water to a caramel. Add the cream and butter combine and cook to 118oc.
Add in the melted chocolate.
Pour into moulds and set at room temp. Then refrigerate, cut into squares.
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