chocolate caramels

peter jackson

peter jackson

7th November 2011

chocolate caramels

used to serve as petit fours at rhodes south

Ingredients

  • 8g salts
  • 200g soft butter
  • 100g 70% dark chocolate
  • 480g caster sugar
  • 160g glucose
  • 360ml double cream
  • Vanilla salt to garnish

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.