Authentic home cooking from Greece, with US measurements. 
Caramel Chocolate Bites with Sea Salt
I had been searching for a caramel chocolate recipe for a long time because I love the combination. I found it on Viki Koumantu's blog, and it's one of the tastiest and chewiest chocolates I've made! Although the salt seems completely unrelated, it actually makes a difference from all the other caramel chocolates!
A few more secrets
Most of the time, I use low-fat heavy cream, and I feel that this makes them softer and chewier. If you add half a cup of heavy cream and a heaping tablespoon of sugar, they become even more caramel-like. Also, if you don't want to, you can skip the salt, although I think it makes a big difference and makes the chocolates more "spicy" and interesting! You can also make them more presentable. After putting them in the fridge to set for 2-3 minutes, take them out and cut them with cookie cutters into any shape you want! The recipe is from Tastefull. If you want, you can also watch a very informative video here!
Caramel Chocolate Bites with Sea Salt
I had been searching for a caramel chocolate recipe for a long time because I love the combination. I found it on Viki Koumantu's blog, and it's one of the tastiest and chewiest chocolates I've made! Although the salt seems completely unrelated, it actually makes a difference from all the other caramel chocolates!
A few more secrets
Most of the time, I use low-fat heavy cream, and I feel that this makes them softer and chewier. If you add half a cup of heavy cream and a heaping tablespoon of sugar, they become even more caramel-like. Also, if you don't want to, you can skip the salt, although I think it makes a big difference and makes the chocolates more "spicy" and interesting! You can also make them more presentable. After putting them in the fridge to set for 2-3 minutes, take them out and cut them with cookie cutters into any shape you want! The recipe is from Tastefull. If you want, you can also watch a very informative video here!
Open in Cookpad AppSteps
- 1
Break the chocolate and place it in a metal bowl over boiling water. The chocolate will slowly melt from the steam.
- 2
Meanwhile, melt the sugar in a pan over medium-low heat. Let it melt on its own without stirring.
- 3
When the sugar has caramelized and is bubbling,
- 4
Slowly pour in the heavy cream and stir.
- 5
Once the caramel cream is smooth,
- 6
Pour it into the chocolate that has (almost) melted.
- 7
Stir quickly until the chocolate and caramel combine and the chocolate starts to gather around the spoon/spatula.
- 8
On a shallow baking sheet lined with parchment paper, place spoonfuls of the chocolate. Work quickly so the chocolate doesn't set.
- 9
Sprinkle the chocolates with a little coarse salt.
- 10
When the parchment paper is full, place another sheet of parchment paper on top,
- 11
And with another baking sheet or tray, press down on the chocolates (to flatten them). As they are, place them in the fridge.
- 12
In a short time, they will have set. Remove them from the parchment paper and, if desired, dust them with a little cocoa powder.
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