Long name. Easy recipe. Divine taste.
Today I used the 58%. Why? Um, because I forgot that for this recipe I am suppose to use the 72%.
Burnt Caramel Sea Salt Dark Chocolate Coins
Makes 20-24 coins
6 oz. dark chocolate, broken in pieces
1 T. sea salt
1/4 cold heavy cream
cocoa for dusting (optional)
Place broken chocolate in a heat proof bowl. Partially fill a sauce pan with water and heat to simmering. Turn off the heat source. Place bowl with chocolate on top of the pan. This hot water bath will gently soften the chocolate.
In the meantime, make the burnt caramel.
Place 1 T. of sugar in a small dry pan. Heat the sugar on medium low until it is melted. Don't stir but tilt the pan to spread the melting sugar. Keep heating until the sugar is brown, but not black. When it is bubbling, slowly pour in the cold cream. Keep heating until the sugar in melted into the cream. As soon as the sugar is melted into the cream, turn off the heat. Gently stir.
Pour the sugar mixture into the chocolate and mix well. Then working quickly, drop the chocolate by teaspoonfuls onto a silicone baking mat (or wax paper) placed on a baking sheet. Top with a few grains of sea salt.
Stretch plastic wrap over all the chocolate drops. Lightly press another baking pan on top of the chocolate to flattened them out. Chill until firm. Dust with cocoa if desired. Place cocoa in a plastic bag and add coins. Gently shake.
For a great step-by-step video go here. Much better than my instructions.