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Put the caramel with the butter in a saucepan and heat until it is hot. ¾ cups caramel paste, 3 tablespoons butter. Put the chocolate pieces and the salt in a bowl and pour the caramel syrup over it. ½ teaspoon Fleur de Sel. Stir well until the chocolate has melted. 1⅓ cups dark chocolate.
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Pour cream into the syrup while stirring. Reduce heat to low and cook, stirring continually, until you have a smooth caramel, 5 to 10 minutes; gently stir into the melted hazelnut spread with 1/4 teaspoon sea salt. Refrigerate caramel mixture until firm, at least 3 hours. Spread cocoa powder into the bottom of a wide, shallow bowl.
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In a small pot or in the microwave, heat the salted caramel sauc e and cream together until hot. Pour the hot caramel sauce over the chocolate, and let stand for 10 minutes. Once the chocolate has melted give the truffle mix a stir to emulsify but just briefly. Over mixing can cause the mix to separate and become oily.
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Let sit 10 minutes, then drain and lightly pat dry. Place in a food processor fitted with a steel blade. Pulse in long bursts until the mixture forms a sticky paste and only small bits remain, stopping to scrape down the bowl a few times as needed. Add the coconut sugar, vanilla extract, and kosher salt.
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Place the frame on top of the chablon before it sets. Melt the Caramelia chocolate and cocoa butter in a bowl over a bain-marie, and set it aside. Place the cream, salt and glucose or honey in a small heavy-based saucepan and gently heat until it is almost boiling. Stir about a third of the hot cream into the melted chocolate with a rubber spatula.
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Dip each truffle on a toothpick into the melted chocolate, tapping the side of the bowl until the excess falls off. Drop onto the parchment paper and sprinkle immediately with sea salt. Repeat until finished. Store truffles in airtight container in refrigerator for up to two weeks.
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Place caramel fudge in the fridge to firm up for at least 3-4 hours. Leave the caramel fudge at room temperature for 5 minutes or so. Meanwhile, melt the chocolate in the microwave, stirring every 30 seconds, until melted and smooth. Scoop out tablespoons of the caramel fudge and roll into a ball using your hands.
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Prepare a cooling grid to place the chocolates to dry. Place parchment paper beneath to reduce the mess. Now, one by one, take the chocolates, dip them into the tempered chocolate coating and then carefully lift them out. Let the excess chocolate drip off briefly and place them carefully on the cooling grid.
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Method. Combine Chelsea Caster Sugar and water in a small saucepan over a medium heat. Cook, stirring, until sugar is dissolved and mixture comes. to the boil. Do not stir once it comes to the boil, or you risk stirring in a stray sugar crystal which will 'seed' and cause the sugar to recrystallise. Continue cooking for 8-10 minutes or.
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Making of caramel sauce or soft caramel. In a small pan, add sugar and water, mix, and let it simmer. Leave it undisturbed until it turns golden brown. ¾ cup Sugar, ¼ cup Water. Add salted butter and mix. Once the butter melts, switch off the flame. 2 tablespoon Salted butter. To this, add heavy cream and mix well.
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Remove from the heat - cool completely - roll into small truffle sized balls - chill for an hour or two in the refrigerator. Melt the Dark Chocolate - dip the Caramel balls in the Chocolate - place on a sheet of aluminum foil and sprinkle immediately with Sea Salt.
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Pour the hot caramel sauce over the chocolate, rap on the counter once, and let stand 1 minute. Using a rubber scraper, stir slowly in a circular motion until the chocolate has melted and the mixture has emulsified, about 2 minutes. Let stand at room temperature until it's firm enough to roll — about 70 degrees F.
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Instructions. Heat the caramel sauce, salt and cream in the microwave for 1-2 minutes (stirring every 30 seconds), until hot, but not boiling. If using a Thermomix: heat the caramel sauce, salt and cream for 4 minutes, 80 degrees, Speed 2. Place the chocolate melts into a bowl. Pour the hot caramel cream mixture over the top.
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Bring the water to the boil in a medium saucepan. Remove from the heat, add the chocolate and whisk to form a smooth ganache. Stir in the salted caramel flavour. Leave to cool for 30 mins, then cover and transfer to the fridge to chill for 2 hrs or until firm but not hard (check every 20 mins after the first 1 hr, as fridge temperatures differ).
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Place white chips into a bowl and set aside. Melt butter, condensed milk, and Brown Swerve in a small saucepan. Simmer and stir to a golden brown. Pour over chips and let sit for 2 minutes. Stir until smooth. Add sea salt. Refrigerate for one hour before coating in chocolate.
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How To Make Salted Caramel Truffles. Step 1. Add the caramels, chocolate melts, and heavy cream into a double broiler over medium heat. Line an 8×8-inch pan or glass dish with tinfoil and pour the caramel mixture in. Allow the mixture to firm in the fridge for about 1 hour. Take out of the pan and slice into 30 equal squares.
