Chilli Chocolate Caramels

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium saucepan, combine the dark chocolate, milk powder, granulated sugar, and light brown sugar. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Use a spatula to scrape the sides of the saucepan.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: Use a candy thermometer to monitor the temperature.

4. 4

   Remove the saucepan from the heat and stir in the unsalted butter until melted. Add the chilli powder and sea salt, and stir to combine.

   Tip: Be careful, as the mixture will bubble up.

5. 5

   Pour the mixture into a heatproof bowl and let cool slightly. Stir in the heavy cream until the mixture has thickened slightly.

   Tip: Use a spatula to scrape the sides of the bowl.

6. 6

   In a separate bowl, whisk together the egg yolks. Temper the egg yolks by slowly pouring the caramel mixture into the egg yolks, whisking constantly.

   Tip: This will prevent the eggs from scrambling.

7. 7

   Pour the caramel mixture into a lined or greased 20x20cm square baking dish. Let cool and set at room temperature for at least 2 hours.

   Tip: Use a sharp knife to cut the caramels into desired shapes.

8. 8

   Once set, use a sharp knife to cut the caramels into desired shapes. Serve and store in an airtight container in the refrigerator for up to 5 days.

   Tip: Wrap the caramels in wax paper or parchment paper for a decorative touch.