French · Dessert
Soft Caramel Filled Chocolates
A French-style confection of soft, butter-rich caramel cooked to the soft-ball stage, cut into small squares, and enrobed in a shell of melted dark chocolate. The contrast between the barely-set, chewy caramel centre and the snap of the chocolate coating is the entire point of the format.
$1
20 minsPrep
15 minsCook
65 minsTotal
HardLevel
Nutrition per serving
270Calories
1.8gProtein
18.5gFat
24.5gCarbs
20.2gSugar
2.2gFiber
235mgSodium
28mgChol
11.3gSat Fat
154mgPotassium
24mgCalcium
2.4mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Hot Chocolate
local
Champagne
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Line a small 10x10cm tin or tray with parchment.
2
In a heavy-bottomed saucepan, melt the sugar over medium heat, swirling (not stirring) until it turns a deep amber, about 4-5 minutes.
3
Carefully warm the cream in a separate small pan, then pour it into the caramel in a thin stream, whisking constantly as it bubbles up vigorously.
4
Off the heat, whisk in the butter and salt until glossy and fully emulsified; return to low heat and cook to 118-120°C for a soft, pliable caramel.
5
Pour the caramel into the lined tray to a depth of about 1cm and let cool to room temperature, then chill for 20 minutes until firm enough to cut.
6
Cut the set caramel into 4 small squares.
7
Melt the dark chocolate gently over a double boiler, stirring until smooth and glossy.
8
Using a fork, dip each caramel square into the melted chocolate, tapping off the excess, and place on parchment to set.
9
Let the chocolates set at room temperature or in the fridge for 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Sugar White
- 25g25g Heavy Cream
- 10g10g Butter, cubed
- 1g1g Salt
- 40g40g Chocolate Dark 70, chopped, melted, 1
