Ginger Caramel

Name: Ginger Caramel
Yield: Makes about 80 chocolates
Ingredients: 12 g (½ oz) fresh root ginger, grated; 150 ml (5 fl oz/⅔ cup) whipping (pouring) cream; 40 g (1½ oz) liquid glucose; 250 g (9 oz/generous 1 cup) caster (superfine) sugar; 60 g (2 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 60 g (2 oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 90 g (3 oz/7 tbsp) sea salt butter, cut into cubes and at room temperature; 90 g (3 oz/7 tbsp) unsalted butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat

Preparation info

Makes about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This chocolate’s spicy notes help balance the caramel for a well-rounded finish.

Ingredients

150 ml (5 fl oz/⅔ cup) whipping (pouring) cream
12

Spicy
Gluten-free
Vegetarian
Chocolate

Method

Put the cream and ginger in a saucepan and bring to the boil. Take off the heat and cover with cling film (plastic wrap). Leave to infuse for 30 minutes. Pass through a sieve (strainer).
Meanwhile, heat an empty heavy-based saucepan. When it is hot, add one-third of the sugar with the liquid glucose and heat slowly until it forms a light caramel and the sugar c