Ingredients (makes 100)
| 4 teaspoons Course Sea Salt Flakes | |
| 300g Madagascan Sambirano Superior 71% chocolate | |
| Willie’s Madagascan Gold Chocolate 80g | |
| 65g Pickled Lemons, preferably homemade | |
| 500g Caster Sugar | |
| 500g Golden or Corn Syrup | |
| 400ml Double Cream | |
| 130g Noirmoutier Sea Salt Butter | |
Method
- To make these chocolate caramels, first lightly oil the baking tin and line with baking paper.
- Prepare the pickled lemons by removing and discarding the pith and pulp. Rinse well, pat dry and chop into very small pieces.
- Place the caster sugar, syrup and cream in a large saucepan over a moderate heat and stir until the sugar has dissolved and the mixture is well blended. Bring to the boil, place a sugar thermometer in the mixture and continue cooking until the temperature reaches 115 °C, then add the butter and stir well to combine.
- Continue cooking until the temperature of the mixture reaches 140 °C. Stir in the chopped pickled lemons and cook for just 1 minute more. Remove from the heat, stir in half the salt, then pour into the prepared tin.
- Leave to cool and set at room temperature. When the caramel has almost set but is still slightly soft, cut into 10 strips widthways and lengthways to make 100 pieces.
- Line two large baking trays with baking paper.
- Temper the chocolate. Using a pair of wooden skewers or a two- pronged fork, dip each caramel piece into the melted chocolate. Shake well to remove any excess chocolate, then place carefully on the lined baking trays.
- Before the chocolate has set, sprinkle a flake or two of the remaining sea salt onto each caramel, then leave to set completely. Store your chocolate caramels in a single layer in an airtight container. These chocolate caramels will keep well in the fridge for 2- 3 weeks. Remove from the fridge about an hour before eating.
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