Sea Salt Caramel Mou

Name: Sea Salt Caramel Mou
Yield: Makes about 15-18 small bars
Cuisine: French
Ingredients: 35 g (1¼ oz) liquid glucose; 140 g (5 oz/1⅓ sticks) sea salt butter, cut into cubes and at room temperature; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 5 g (1 tsp) sea salt, to decorate; 150 ml (5 fl oz/⅔ cup) whipping (pouring) cream; ½ vanilla pod (bean), split lengthways; ½ vanilla pod (bean), split lengthways; 340 g (11½oz/1½ cups) caster (superfine) sugar

Preparation info

Makes about
15-18
small bars

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Salted caramel mou or soft caramel originates from Brittany, famous for its fleur de sel and butter.

Ingredients

150 ml (5 fl oz/⅔ cup) whipping (pouring) cream
½

Europe
France
Mediterranean
Vegetarian
Chocolate
Gluten-free

Method

Put the cream in a pan. Scrape the seeds from the vanilla pod (bean) into the pan and drop in the empty pod. Bring to the boil. Cover with a lid, take off the heat and leave to infuse for 10-15 minutes. Discard the vanilla.
In a separate heated pan, gradually add the sugar and glucose and cook it slowly to form an amber caramel, about 15 minutes.
Slow