chocolate caramels

peter Jackson

peter Jackson

7th November 2011
peter Jackson

chocolate caramels

used to serve as petit fours at rhodes south


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


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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