Thursday, January 29, 2009

Chocolate Caramels


title: Chocolate Caramels


* 370 grams sugar
* 500 grams heavy cream
* 350 grams glucose
* 24 grams butter
* 50 grams honey
* 50 grams dark chocolate , can be express, orange, etc

Directions:Cream, sugar, glucose, honey cooked to 248 degrees
off heat
add chocolate and butter
pan, spray paper spray
pour into a quarter sheet pan, cool
Should be firm but not solid, a slowly pressed knife should cut through
Pre coat bottom with tempered chocolate
cut into 1" squares
Enrobe with Tempered milk chocolate
finish with grains of Kosher saltCooked caramel


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