Equipment
Ingredients
Salted Caramel
- 200 g granulated sugar
- 100 ml heavy cream
- 2 g sea salt
- 120 g unsalted butter, diced
Tempered Chocolate
- 500 g dark chocolate, broken into pieces
Nutrition (per serving)
Method
Make the salted caramel: In a saucepan over medium-low heat, melt the sugar, stirring occasionally with a heatproof spoon or spatula until it turns a golden amber color.
Reduce the heat to low. Gradually and carefully add the heavy cream, one-third at a time, swirling the pan gently after each addition to combine. Be cautious as the mixture will bubble vigorously. Stir in the sea salt, then whisk in the diced butter piece by piece until fully incorporated and the caramel is smooth and glossy.
Use a hand blender to emulsify the caramel until completely smooth. Pour it into a heatproof container, cover, and let it cool completely to room temperature. Once cool, transfer the caramel to a piping bag.
Prepare the tempered chocolate: Place the dark chocolate pieces in a bowl set over a pan of gently simmering water (bain-marie). Heat, stirring frequently, to 45°C (113°F), monitoring with a cooking thermometer. Remove the bowl from the heat.
Pour three-quarters of the melted chocolate onto a clean, cold (non-wooden) work surface. Using a pallet knife, spread the chocolate thinly and evenly over the surface. Let it cool to 27°C (81°F), checking with the cooking thermometer, stirring frequently.
Return the cooled chocolate to the remaining quarter of the melted chocolate in the bowl and mix thoroughly until the chocolate reaches 30-31°C (86-88°F). The chocolate is now tempered.
Fill the chocolate molds: Ladle some tempered chocolate into the heart-shaped molds, filling each mold completely. Tap the mold firmly on the work surface to remove any air bubbles, then quickly invert the mold over the chocolate bowl to drain excess. Place the mold upside down on baking paper for 3-5 minutes, or until the chocolate is set. Scrape off any excess chocolate with a pallet knife.
Pipe the salted caramel into the chocolate shells, leaving a 1-2mm gap at the top. Cover the caramel with more tempered chocolate. Use a pallet knife to spread the chocolate evenly and scrape off any excess. Allow the chocolates to set for at least 1 hour, or until they begin to release from the edges of the mold.
Chef's Notes
- Use a high-quality dark chocolate for the best flavor and snap.
- Tempering chocolate can be tricky; practice makes perfect. Have a thermometer ready.
- If you don't have a heatproof container for the caramel, a thick-bottomed saucepan can work, but be extra careful of splatters and heat distribution.
- For the heart-shaped molds, make sure that the bottom has a good and smooth surface to tap.
Storage
Refrigerator: 2 weeks — Store in an airtight container in a cool, dry place or refrigerator for up to 2 weeks.
Freezer: 2 months — Freeze in an airtight container for up to 2 months. Thaw in the refrigerator.
Reheating: Not applicable.
