Dark Chocolate Caramels

Instructions

1. 1

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

   Tip: Use a high-quality parchment paper to prevent caramel from sticking.

2. 2

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.

   Tip: Use this method to avoid overheating the chocolate.

3. 3

   In a separate saucepan, combine the heavy cream, granulated sugar, and unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Monitor the temperature carefully to avoid scorching the mixture.

4. 4

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes, or until the caramel turns a deep amber color.

   Tip: Use a candy thermometer to ensure the caramel reaches the correct temperature.

5. 5

   Remove the caramel from the heat and stir in the sea salt, large eggs, and vanilla extract.

   Tip: Be cautious when working with hot caramel.

6. 6

   Add the flour, cocoa powder, and salted caramel sauce to the caramel mixture. Stir until well combined.

   Tip: Use a spatula to scrape the sides of the bowl and incorporate all the ingredients.

7. 7

   Pour the caramel mixture into a greased 20x20cm baking dish.

   Tip: Use a spatula to spread the mixture evenly and prevent air pockets.

8. 8

   Refrigerate the caramel for at least 2 hours, or until set.

   Tip: Let the caramel chill in the refrigerator to allow it to set properly.

9. 9

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use this method to achieve a smooth, glossy finish.

10. 10

    Pour the melted chocolate over the chilled caramel and refrigerate for an additional 30 minutes.

    Tip: Let the chocolate set before cutting the caramels into desired shapes.

11. 11

    Cut the caramels into desired shapes and serve.

    Tip: Use a sharp knife or cookie cutter to create unique shapes.

12. 12

    Store the caramels in an airtight container in the refrigerator for up to 5 days.

    Tip: Keep the caramels fresh by storing them in the refrigerator.