Try the chocolate caramel toffee with sea salt Flor de Sal. Connoisseurs appreciate it for its delicate texture of crystals, which melt on the tongue and make even the simplest dishes memorable.
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Chocolate (I took the bitter with nuts) to grate or chop in a food processor.
Cream bring to a boil.
Take a deep heavy-bottomed pan (caramel will bubble). Divide the sugar into 2 parts. In a saucepan pour of the first batch half and melt, without disturbing, until amber color. Next, add half of the sugar melt again. For a more uniform melting of the sugar the pan needs to be tilted in different directions. So repeat until all the sugar melts.
Pour in the hot cream, stirring constantly with a wooden spoon better. And be careful not to burn, the mixture will boil.
Add the remaining sugar and stir, cook until thickens a lot.
I have it took about 6-8 minutes. It is better to use a thermometer. The optimum temperature for caramel 118°C.
Add chocolate and mix.
Add a piece of butter and also mix well.
Take the form, cover it with paper and pour the mixture, flatten and leave to harden for 5 hours minimum..
Remove contents from the mold and cut into candies. Better to do it with a knife, which you previously rinsed with boiling water and dry with a napkin.