I love, love, love chocolate and I am so fortunate that I was recently contacted by Chocoley. They asked me if I would be interested in doing a chocolate post for them. Wait, what?! Yes, of course! I’ve been wanting to share a truffle or bon bon recipe with you, so the timing was perfect. Chocoley generously provided the ingredients in today’s recipe, but all images and opinions are completely my own. So, this is the first of my new chocolate creations and I think you’re going to love these little chocolate caramel delights!
- 1 lb Chocoley Gourmet Caramel
- 1 lb Bada Bing Bada Boom Dipping & Coating Gourmet Compound Chocolate - DARK
- Sea Salt
- Form small balls with the Chocoley gourmet caramel. If the caramel is stiff soften it a little by using a microwave for 20-30 seconds at 50% power, being very careful not to overheat the caramel.
- To melt the dark chocolate - Double Boiler Method: Place the dark chocolate in the top of a double boiler (or a double boiler insert). Do not let the water touch the bottom of the double boiler or any of the chocolate. Only let the water simmer. Do not allow it to boil or you may burn the chocolate. Microwave Method: Melt for short periods (30-60 seconds at a time) at 50% power, stirring with a rubber spatula after each interval and being very careful not to overheat the chocolate.
- Use a stainless steel dipping fork (or a two pronged meat fork) to dip the caramel balls into the dark chocolate. Gently tap fork on the side of the bowl to allow excess chocolate to drip back into the bowl. Place onto wax or parchment paper on a cookie sheet or baking tray.
- Immediately sprinkle with sea salt to taste.
- Let the chocolate set-up (harden) on a level shelf in the refrigerator. This will take between 15-20 minutes.
To keep the chocolate melted, put the glass bowl of melted chocolate over a pan of hot water on the lowest heat.
Dip no more than a few caramel balls at a time. Then sprinkle the wet chocolate with sea salt, or have someone sprinkle the sea salt as you dip the caramels.
The cook time is a combination of melting the chocolate and the chilling time.
Place the chocolates in the fridge to quickly set the chocolate, but not for too long because the chocolate can become too cold and may sweat or even crack when brought to room temperature.
Put in an airtight container and store at room temperature in low humidity.
I had approximately 8 ounces of the melted chocolate left over, so I made another delicious treat to share with you soon!
Recipe & ingredients courtesy of Chocoley
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