hocolate caramels are the best, right? Pure heaven in a single bite! Yet, there is this strange phenomenon on the planet Earth, an entity that is never satisfied completely, that always yearns for more! It is the human being, of course. Why am I saying this? Well, guess what – if you want to improve chocolate caramels, to make them even more heavenly – use salt!
Great, now we can proceed! Remember ? You just need a few ingredients, a saucepan, and a pan. Oh, I forgot the most important tool – you will need a sugar thermometer! Now, first things first – if you don’t already know – learn , and there you will also find all the information about thermometers used in the kitchen. Long story short – I recommend buying a digital thermometer with a probe that can measure up to 200°C (392°F).
The other day my dear friend had a birthday. And is there a better gift than the homemade edible sweet? I don’t think so. Therefore, I pulled up my sleeves and made a batch of chocolate caramels. Naturally, my intention was to make a memorable present, so I’ve sprinkled my caramels with smoked fleur de sel [flœʁ də sɛl] I had in my cupboard for some time.
Fleur the sel, or “flower of salt” is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. This salt has large flake-like crystals, and it has more mineral complexity than common table salt. When sprinkled on chocolate caramels, you get the combination of soft and sweet caramel flavor and crunchy salty flakes – mmm, irresistible! Now, that is a chocolate caramel extraordinaire I can tell you that! Try it for yourselves and let me know how it went!
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!