Ruby Chocolate Caramel Slices

Instructions

1. 1

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

   Tip: Use a high-quality parchment paper to ensure easy removal of the slices.

2. 2

   In a medium saucepan, combine the caramel sauce, heavy cream, and unsalted butter. Place over medium heat and cook, stirring occasionally, until the mixture reaches 115°C.

   Tip: Use a candy thermometer to achieve the perfect caramel temperature.

3. 3

   Remove the saucepan from the heat and stir in the granulated sugar until dissolved. Let cool slightly.

   Tip: Be careful not to burn the sugar.

4. 4

   In a separate bowl, whisk together the ruby chocolate chips and salt.

   Tip: Make sure to use high-quality chocolate for the best flavor.

5. 5

   Pour the cooled caramel mixture into a 20x20cm (8x8 inch) baking dish and smooth the top.

   Tip: Use a spatula to spread the caramel evenly.

6. 6

   Sprinkle the ruby chocolate mixture evenly over the caramel.

   Tip: Use a spatula or spoon to spread the chocolate.

7. 7

   Bake for 15-20 minutes or until the chocolate is set and the edges are lightly golden.

   Tip: Use a kitchen torch to toast the chocolate if desired.

8. 8

   Remove from the oven and sprinkle with flaky sea salt.

   Tip: Let cool completely before slicing into individual pieces.

9. 9

   In a separate bowl, whisk together the almond flour and unsalted almonds.

   Tip: Use a fine-mesh sieve to sift the flour and almonds for a smooth texture.

10. 10

    Dip each slice into the almond flour mixture, coating evenly.

    Tip: Use a fork to tap off excess flour.

11. 11

    Serve and enjoy!