Salted Chocolate Caramel Slices

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line an 18x18cm baking tray with parchment paper.

2. 2

   In a medium saucepan, combine butter, brown sugar, granulated sugar, and heavy cream. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Be patient, as this will take about 5 minutes.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture reaches 115°C on a candy thermometer.

4. 4

   Remove the saucepan from the heat and stir in the eggs one at a time, followed by the espresso powder and salted chocolate chips.

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

5. 5

   Pour the caramel mixture into the prepared baking tray and smooth the top.

   Tip: Use a spatula to create a decorative edge.

6. 6

   Bake the caramel for 20-25 minutes, or until the edges are set and the center is still slightly jiggly.

   Tip: Don't overbake, as the caramel will continue to set after it's removed from the oven.

7. 7

   Remove the baking tray from the oven and sprinkle the flaky sea salt over the top.

   Tip: Let the caramel cool slightly before slicing.

8. 8

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

   Tip: Stir until smooth and glossy.

9. 9

   Pour the melted chocolate over the cooled caramel and refrigerate until set, at least 2 hours.

   Tip: Cut into slices and serve.

10. 10

    To make the chocolate ganache, melt the unsalted butter and dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

    Tip: Stir until smooth and glossy.

11. 11

    Drizzle the chocolate ganache over the top of the chocolate-covered caramel slices.