大象传媒

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These caramel bonbons may take a while to master but they鈥檙e worth the effort. And if you want to keep things simple, the salted caramel can be used on its own as the perfect topping for caramel ice-cream or even with apple crumble.

Ingredients:

路听听听听听听听听 Approx 300g milk chocolate (higher quality the better, but supermarkets own is fine for practice!)听

路听听听听听听听听 200g granulated sugar听

路听听听听听听听听 60g salted butter

路听听听听听听听听 175g fresh double cream听

路听听听听听听听听 1 teaspoon sea salt

Equipment:

路听听听听听听听听 Polycarbonate truffle mould (if you don鈥檛 want to splash out just yet, you can find slightly cheaper versions at shops such as Lakeland for around 拢12, alternatively you can use a plastic ice cube tray - make sure it鈥檚 strong and not too flexible)

路听听听听听听听听 Scraper or pallet knife听

路听听听听听听听听 Microwave听

路听听听听听听听听 Pans

路听听听听听听听听 Piping bag听

路听听听听听听听听 Food thermometer听

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Method:听

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For the chocolate shells

1. Measure out approx 230g of chocolate into a bowl, place in the microwave for 1.30 mins, take out and stir, repeat at 30sec intervals until all chocolate is melted.

2. Now add in the remaining chocolate and stir continuously until all chocolate is melted, the aim of this is to get the chocolate temperature down to 32.5 degrees

3. Once the chocolate is down to the correct temperature, pour directly into your mould, taking care to fill each cavity. Scrape excess chocolate from the top back into your bowl, and tap the mould firmly on a counter to remove air bubbles.

4. Swiftly tip the mould upside down over a clean surface or the bowl, and use your scraper to tap out all excess chocolate so you鈥檙e left with a thin chocolate shell, scape off excess on top.

5. Leave to set in a cool room or the fridge听

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For the salted caramel听

1.Pour the sugar into a large pan (this is important as the sugar will bubble up later) add roughly half a cup of water and put on a high heat

2. Whilst the sugar is starting to simmer, pour the cream into a small pan and put over a low heat to warm, do not allow to boil

3. Watch carefully for the caramel to start to turn amber at the edges, once this happens give it a light swirl to help distribute the caramelisation. Leave on the heat until it is a golden brown colour.

4. As soon as you reach the golden brown colour, remove from heat and immediately add the warm cream - this will bubble up quickly, be careful not to burn yourself - and add in the salt whilst stirring continuously.

5. Now slowly add in the butter in chunks what stirring

6. Once all combined leave to cool

7. Once the caramel has cooled to approx 28degrees, pour into your piping bag, you are now ready to fill your shells!听

8. Carefully fill each shell to about 3mm from the top

9. Leave to set and cool completely (min 1 hour) can be left in the fridge听

10. Use step 1 to again melt and temper your chocolate, then use this chocolate to pour over your filled shells to 鈥渃lose鈥� them, scrape off excess

11. Leave in fridge to set for approx 1 hour听

12. Remove from fridge, if using a clear mould, you should be able to see the chocolate pulling away from the mould. Using a clean clear surface, turn the mould upside down and give it a short sharp whack on the counter/ table, the chocolates will fall out and there we are, delicious salted caramel bonbons!听

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