Sea Salt Caramel

Name: Sea Salt Caramel
Yield: Makes about 80 chocolates
Ingredients: 185 ml (6½ fl oz/¾ cup) whipping (pouring) cream; 1 vanilla pod (bean), split lengthways; 1 vanilla pod (bean), split lengthways; 375 g (13 oz/1⅔ cups) caster (superfine) sugar; 60g (2oz) liquid glucose; 300 g (10 oz/3 sticks) sea salt butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A well-cooked caramel with the addition of salt balances the sweetness, allowing that wonderfully rich, natural caramel flavour to shine through.

Ingredients

185 ml (6½ fl oz/¾ cup) whipping (pouring) cream
1

Gluten-free
Chocolate
Vegetarian

Method

Put the cream in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the cream and drop in the empty pod. Bring to the boil. Take off the heat immediately.
Meanwhile, heat an empty heavy-based saucepan. When it is hot, add one