Salted Caramel Chocolates


Salted Caramel Chocolates - Filled
Salted Caramel Chocolates
Recipe from Making Artisan Chocolates by Andrew Garrison Shotts
Notes: For the shell, I used Cacao Barry Cuba Pure Origin 70%, a dark chocolate with a noticeably fruity taste, almost like extra-virgin olive oil. The caramel centre is made with white chocolate, and tastes like butterscotch. Tempering is getting better, as you can see from the shiny shells, but still not perfect. The mold for these chocolates is made by the Italian company, Chocolat Form; I bought it from Design & Realisation.

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