Pause Gourmande : Melting chocolate caramels

The time for hot chocolates, raclettes and festive dishes is finally here! 

Notice to all food lovers, the TBS Alumni chef offers you a recipe of chocolate caramels to share. Ready to impress your loved ones? 

The Recipe

DIRECTIONS :

👩‍🍳 Mix the sugar, honey, butter and cream in a heavy-bottomed saucepan over low heat, turning regularly and constantly with a wooden spoon. The mixture must start to boil and slightly "foam".

👩‍🍳Continue to stir while watching: the color will become a little browner and the mixture will foam a little less.

👩‍🍳Add the melted chocolate. Mix to obtain a smooth mixture.

Increase the heat and boil for about 5 minutes.
Ideally measure the temperature at 110 degrees C°, otherwise pour a few drops of this mixture into a glass of cold water: the cooking is over when you get a small firm ball in contact with the water.
If the caramel dissolves, it is not cooked enough, prolong the cooking of a few minutes.

👩‍🍳Pour the caramel onto an oiled baking sheet (the lid of a metal cookie jar is perfect) and let cool.

As soon as an impression can be made, trace small squares with an oiled knife.

When the caramel is completely cool, peel it off and break it up along the lines of the squares. 

If you haven't eaten it all in one day, keep it in the fridge!

🎅 The TBS Alumni team wishes you a happy holiday season 🎅