Chocolate caramels (Philippe Conticini)
18 December 2020
🔥 220 calories per serving
After the classic caramels, the chocolate caramels! Here I took Philippe Conticini's recipe, found on this blog. As often, a thermometer is necessary for this recipe, but it is the only indispensable material. As far as chocolate is concerned, I advise you to take one strong enough in cocoa so as not to have a too sweet result.
Prep time : 35 minutes
For a 20cm square mold :
Ingredients :
275g liquid cream with a minimum of 30% fat content
155g caster sugar
175g glucose
25g neutral honey
150g dark chocolate (I used Caribbean 66% Valrhona)
40g butter
Fleur de sel
Recipe :
Bring the cream, sugar and honey to the boil.
Then add the glucose and butter. Continue cooking until the temperature of 114°C is reached, stirring regularly. It will take a long time, about 15 minutes.
Meanwhile, chop the chocolate finely. When the caramel is at 114°C, add the chocolate, then stir the caramel continuously until it reaches the temperature of 114°C to 117°C again, depending on whether you want a softer or a slightly harder caramel.
Add some fleur de sel.
Pour the caramel immediately into a greased frame placed on a sheet of baking paper, greased as well.
Leave to harden for a few hours, then cut caramels.
And enjoy !
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