Chocolate Caramel Mou

Name: Chocolate Caramel Mou
Yield: Makes about 15-18 small bars
Ingredients: 25 g (scant 1 oz) cocoa nibs, finely chopped, to decorate; 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 100 g (3½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 100 g (3½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 20 g (¾ oz/1¾ tbsp) unsalted butter, cubed; 40 g (1½ oz) liquid glucose; 220 ml (7½ fl oz/scant 1 cup) whipping (pouring) cream; ½ vanilla pod (bean), split lengthways; ½ vanilla pod (bean), split lengthways; 290 g (10 oz/1⅓ cups) caster (superfine) sugar

Preparation info

Makes about
15-18
small bars

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

A perfect caramel should be cooked until it’s dark, red brown, with a light smoky haze coming from the pan.

Ingredients

220 ml (7½ fl oz/scant 1 cup) whipping (pouring) cream
½

Chocolate
Vegetarian
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 slowly to form an amber caramel, about 15 minutes. Slowly add the cr