Handmade Caramel Chocolate Recipe

Written By Manu Saxena Kabra on Saturday, March 28, 2015 | 8:29 AM

Things Required for Chocolate:

Microwave safe bowl or Double Boiler
Spatula
Chocolate compound: Milk, dark or while
Chocolate Molds: Any Shape

Things Required for Making Caramel:

Water: 2 tbsp cup
Sugar: 1 cup
Cream (Fresh or Amul): 1/2 cup
Unsalted Butter: 1/4 cup
corn syrup :2 tbsp
Kitchen Thermometer
Measuring Cup

Method of Preparation:

Caramel Recipe:

Step1: Mix Sugar and water and keep it for 4 hours

Step 2: Boild the mixture of sugar and water till it reaches 120 degree then add butter it it. Stir Continously.

Step 3: Gradually add Fresh cream, stir a little.

Note: Do not stir fast, otherwise the chances that oil from fresh cream get seperated will b high. Also Whole recipe should be cook at simmer gas

Chocolate Recipe:

Step 1- Choose Your compound: (Chop the chocolate compound of your choice). I used selbourne compound here in my recipe, you can also use choco powder recipe if you want.

Step 2- Chocolate Tempering: Place the finely chopped compound in a bowl, melt it using a double boiler, Keep stirring and continue to heat until they melt and become smooth. heat till 45 degrees. Do not overheat.

Continuously stir the melted chocolate using the silicon spatula till the chocolate temperature drop downs to 30 degree.

Step 3- Use of Chocolate Mould: Take a chocolate mould of your choice and fill the moluds halfway, then spoon a bit of caramel filling in the center of the chocolate. Pour more chocolate on top of the filling to fill the mold to the top.

(You can use mold of your choice such as blocks, funny animal shapes, hearts, flowers, stars or whatever else you like)

Remove from the refrigerator and flip over the mould onto a sheet of foil/butter paper. Those delightful and perfectly shaped pieces will pop out.

Let the chocolates cool. Leave them on the counter to harden or put them in the refrigerator. Let them get completely cool before you try to take them out of the molds.