Salted caramel chocolates

Salted caramel chocolates

By
From
Marque
Makes
30
Photographer
Stuart Scott

As a chef trying to forge a unique identity in a competitive environment, I tend to eschew things that become common. The salted chocolate caramel became one of these things. But do you know what? While ubiquitous it is still delicious. With the cycle of food fashion spiralling in on itself, nothing has to stay in the cold for too long. If you hang onto an ingredient, technique or dish for a little time it can become new again.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the caramel, place 200 grams caster sugar in a small heavy based saucepan. Add 1 tablespoon water and stir to wet the sugar. Brushing downwards, clean the side of the pan with a wet pastry brush to remove any sugar particles that could cause the sugar to crystallise. Cook the sugar over a high heat, cleaning the sides of the saucepan regularly with the wet pastry brush. Cook until a very dark golden caramel is formed. Add 130 millilitres pouring cream and 35 grams diced salted butter. Whisk to combine. Cool, then store in a disposable piping bag.
  2. Using a dry clean cloth, polish a chocolate mould that can hold about 30 chocolates.
  3. Put 325 grams 55 per cent-minimum-cacao chocolate in a sous-vide bag and compress with moderate pressure. Place this bag inside another bag, compress and seal. Place the double bagged chocolate in a 53°C water bath. Leave for 12 hours.
  4. Remove the molten chocolate from the water bath. Dry the outer bag and remove it. Pour the chocolate into a dry stainless-steel bowl. Add 75 grams 55 per cent-minimum cacao chocolate and stir until completely melted. Stir the chocolate regularly ensuring that the sides of the bowl are kept clean. Continue to stir with a rubber spatula until the temperature drops to 28°C. Briefly place the bowl of chocolate over a gentle bain-marie and stir quickly to bring it to no more than 31°C. Line a workbench with plastic wrap and place the mould on top. Completely fill the moulds with chocolate and tap on the workbench to remove any air bubbles. Let stand for 1 minute to allow the melted chocolate to adhere to the sides of the mould. Turn the mould upside down over the bowl of chocolate and tap with a wooden spoon or shake the mould to remove any excess chocolate. Return to the workbench and scrape the top clean with a metal pastry card. Repeat the process of tapping and scraping until you have thin chocolate shells and the top of the mould is clean. Let the chocolate set in a cool area (16°C to 18°C) for about 2 hours, or until hard.
  5. Fill the moulds with caramel and finish with a tiny pinch of Murray River pink salt in each one. Gently warm any left over chocolate. Cut a square of baking paper slightly larger than the chocolate mould. Thinly spread the paper with the melted chocolate and invert this on top of the chocolate mould to seal the bases. Press down firmly on the paper and push the chocolate into the moulds by scraping along the paper with a pastry card. Return to the cool area and allow the bases to set before removing the baking paper and gently releasing the chocolates from the moulds. Store at 18°C in an airtight container.
Tags:
Marque
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Pei
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