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Dark Chocolate Caramel Bonbons with Sea Salt
When people think of chocolate and caramel, they often expect a very sweet candy. This recipe for Dark Chocolate Caramel Bonbons with Sea Salt challenges those expectations with a delightful mixture of sweet and salty.
Ingredients:
- 1 lb. Chocoley Caramel
-
1 lb. Dark Chocolate, Choose Between:
- Bada Bing Bada Boom Dipping & Enrobing Formula (no tempering required)
- Indulgence Ultra Dipping & Enrobing Formula (tempering required)
-
Sea Salt
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Method:
| 1. | Form small balls with your chocoley caramel. You may need to melt the caramel a little bit to do this. If you use a microwave, melt on medium heat for short periods being very careful not to overheat the mixture. |
| 2. | Melt or temper your Chocoley Chocolate using instructions that came with your chocolate. Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Formula Tempering Instructions for Indulgence Ultra Dipping & Enrobing Formula |
| 3. | Use a Chocolate Dipping Tool to dip the caramel pieces in the chocolate and place on a Heavy Weight Dipping Sheet or wax-paper lined cookie sheet. |
| 4. | Before the chocolate has set, sprinkle with salt to taste. (Some people only like a little bit of salt and others like a lot of salt- as shown in the picture). |
| 5. | Refrigerate until set. |
Promptly remove from refrigerator and seal in an airtight container until ready to serve. |
|
Store at room temperature in low humidity. |