Caramel Cups
Method
- Gently melt 80g of the chocolate in a heatproof bowl over a saucepan of hot (not boiling) water and pour into your mould
- Swirl or spoon the chocolate around the mould, pouring off any excess and allowing the sides of the cups to become fully coated
- Check the mould every now and then as the chocolate sets, swilling the liquid to ensure an even build up on the sides of the cups
- Melt the syrup, sugar and marge together in a pan over a low heat until fully dissolved
- Add the 'cream' and vanilla essence, bringing to the boil while stirring continuously
- Remove from the heat when the mixture forms a soft ball if dropped into cold water and allow to fully cool
- When the chocolate has fully set and the caramel is cold, spoon even amounts into the cups until they are 3/4 full
- Melt the remaining chocolate and carefully spoon on top of the caramel, using a spatula to even off the bottoms
- Allow to fully set at room temperature before turning out of the mould
Cooking Temperature: up to 50 degrees
|
Serves: 15 chocolates
|
Keeps For: 7 days
|
Tips and Comments
There are no recipes for 'filled' chocolates in The Little Book of Chocolat but once I'd had a taste I expanded my horizons! You'll need to procure a silicone mould for this one of course... I experimented with an ice cube tray before I bought one. Don't bother.
|