Thanks to my chocolatiering course, I have had a chance to learn and experiment with all sorts of tasty recipes. I have experimented with chocolate covered sea salt caramel, clove infused truffles, spicy chilli chocolate bars, to mint hot chocolate to name a few!
Below is the first sea salt caramel recipe I started with, and pictures of my cuisine experiments. If you are an adventurous spirit in the kitchen, please give it a try. These caramels are great dipped in Dark Tanzanian chocolate!
Chocolate Covered Sea Salt Caramel with Roasted Crushed Almonds
(whew.. even the title is a mouthful!)
What you need:
1 1/3 cup heavy cream
2 cups granulated sugar
1/2 cup corn syrup
1/3 cup honey
6 tbsp butter cut into pieces
1 tsp. vanilla extract
3 ts. sea salt
1 cup crushed toasted almonds
1 lb Tanzanian dark chocolate (for enrobing/dipping)
How to do it:
Place the cream in a large suacepan over medium heat and bring to a boil. Remeber – cream can boil fast – so keep an eye on your sauve pan.
Stir in the honey, corn syrup and sugar
Bring this mixture to 257 degrees on a candy therometer
Remove from heat source and stir in butter peices, vanilla and sea salt
Pour into a prepared pan and sprinkle generously with crushed roasted almonds
Temper dark chocolate and enrob caramel pieces
** The recipe was largely informed by this candy website***
My first caramel experiment! This shows the caramel prior to dipping in dark chocolate.
