When Anna and I are trying out a new recipe, we always ask ourselves the question: What would be the French version of this? The last time this happened was when we tried out to do peanut butter cups on own (link). This time, we immediately knew how a French version would have to look like: Salty caramel in milk chocolate.
Here’s the recipe (makes about 12):
Salted Caramel Cups
One bar (200g) of milk couverture (frosting chocolate)
Readymade caramel (we used Bonne Maman Caramel)
Coarse sea salt
Heat the chocolate in a bain-marie until it is melted completely. Put on teaspoon of the liquid chocolate into a small silicon muffin form and let dry/cool down a bit.
Add one teaspoon of caramel to the chocolate. Add a tiny little bit of salt to the caramel. Reheat the rest of the chocolate if necessary. Cover the caramel with about one teaspoon of chocolate. Sprinkle a little bit of the salt on top while the chocolate is still warm.
Put everything into the fridge and let cool down until the chocolate is hard again.
It doesn’t matter if you are using rather liquid caramel of stiff caramel. Just pay attention to put the caramel into the middle of the chocolate. If you are using liquid caramel, like we did, leave a little space at the sides. Otherwise, it will drop out and you’ll have caramel everywhere.