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Happy Monday!
I love chocolate so much that sometimes I make it at home. It’s not cheaper, maybe a tiny bit healthier, but mostly I just love being able to choose any flavor I want, knowing what ingredients have been used. So, today, I will continue my collection of recipes using the amazing salted caramel I made a while ago and which has been sitting in the fridge for weeks now!! (see other recipes: Chestnut and chocolate ganache tart w/ salted caramel, Apple hand pies w/ salted caramel) For a while I had an idea of using the caramel straight into the cacao mixture and I’m glad I did because it makes the resulting chocolates creamier and more flavorful!
P.S. expect another, much cooler version of raw chocolates very soon!
RAW CREAMY SALTED CARAMEL CHOCOLATES {vegan + gluten free}
by Marta Giaccone
Recipe
12 chocolates
40 gr cacao butter
40 gr cacao mass
2 tbsp brown sugar (*)
seeds from ½ a vanilla bean
2 tbsp salted caramel (find recipe here)
Method
- Chop and melt cacao butter and mass over a double boiler (I use a small bowl placed over a small pot filled with a little bit of water).
- When melted, mix in sugar, vanilla and caramel.
- Pour into molds of your choice.
- Transfer to the fridge until solid, about 1 hour.
- Store in an airtight container in the fridge as they melt easily.
(*)Brown sugar doesn’t seem to melt in any way! Maybe powdered sugar is the answer? I haven’t tried yet. If you do, please let me know!
