Shiny Homemade Salted Caramel Chocolates

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available and less expensive

Start with tempered chocolate and room temperature salted caramel.

Prepare a polycarbonate chocolate mold by polishing it to ensure no moisture or dust is present.

Pour tempered chocolate into the mold, sitting on a sheet pan to catch excess chocolate.

Tap the mold with a bench scraper to remove air bubbles and pour excess chocolate back into the bowl.

Turn the mold over onto parchment paper and press lightly to develop a nice edge around the chocolates.

Leave the mold for about 5 minutes to set slightly.

Check the chocolates; scrape the edges for a clean finish.

Place roasted hazelnuts into the mold as the base for the filling.

Cut the tip off the piping bag with room temperature caramel and fill the mold, leaving space at the top.

Tap the mold on the table to settle the caramel.

Fill the backs of the chocolates with more tempered chocolate using a piping bag, ensuring no leaks occur.

Refrigerate the filled molds for at least 10 minutes, but it may take up to 30 minutes to solidify due to the caramel.

Check if the chocolates have released from the mold by lifting them and looking underneath.

Carefully twist the molds to release the chocolates, ensuring they do not stick.

Add a gold speckle to the tops of the chocolates using a toothbrush and edible gold paint mixed with everclear.

Cut one chocolate open to reveal the filling and check the shell thickness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens