Chocolate Caramels

This wonderful recipe gives a powerful chocolate hit followed by a deliciously creamy aftertaste. The lecithin helps to emulsify the mixture . You can buy lecithin granules from healthfood shops but if you can't get hold of any, just leave it out - the fat will separate out slightly but the caramels will still taste delicious
Ingredients 250g Double Cream 85g Milk 4g Sea salt 2g Bicarbonate of soda 8g Lecithin 425g Caster Sugar 50g Liquid glucose 150g Water 150g Dark chocolate (preferably 100 percent cocoa solids, although 85-90 percent will do), chopped 200g unsalted butter, cut into cubes
Prep Time 30 minutes
Cooking Time 60 minutes
Difficulty Difficult
Serves 50
  1. Line a 22cm x 32cm baking tray with baking parchment

  2. Place the double cream, milk, salt, bi carbonate of soda and lecithin in a pan and bring to the boil, stirring well to dissolve the lecithin. Remove from the heat and set aside

  3. Put the sugar, glucose and water into large, heavy-based pan and heat gently, stirring to dissolve the sugar. Raise the heat and cook without stirring until the mixtures reaches 145c on a sugar thermometer

  4. Reduce the heat to medium and carefully pour the cream mixture into the sugar and glucose mixture, then add the chopped chocolate and butter

  5. Over a medium heat, stir with a whisk until the mixture reaches 117c on a sugar thermometer. Remove from the heat and put the mixture into the lined baking tray. Leave overnight until firm, then cut into 3cm x 4cm rectangles and wrap in squares of baking parchment
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