This recipe is on the difficult side but follow the steps and temperatures carefully and you will have chocolates that look like they have come straight out of a chocolate shop.

Ingredients

• 700g dark chocolate (65%-70% cocoa solids), finely chopped
• 300g granulated sugar
• 250ml double cream
• 20g salted butter, softened
• Pinch of flaked sea salt

Temperatures

Two key temperatures – it needs to cool to 27-28°C. When placing the bowl back on the heat bring to 31-32°C.

Directions

• In a medium saucepan melt the sugar over a medium heat until dark brown in colour, stopping before it starts to smoke.
• Remove from the heat and carefully pour in the salt and half the cream. The mixture will bubble violently so be careful and go slowly.
• Once the mixture has settled add the remaining cream followed by the butter.
• If the mixture is lumpy place back on the heat and stir until smooth. Pour into a jug to cool.
• For the chocolate shells take either a polycarbonate or silicon chocolate mould and lightly brush each cavity with a little edible gold dust and set aside.
• For the chocolate shells take either a polycarbonate or silicon chocolate mould and lightly brush each cavity with a little edible gold dust and set aside.

• Place 260g of the chocolate into a heatproof bowl set over a bowl of simmering water, making sure the bowl doesn’t touch the water.
• Melt the chocolate and once fully melted remove from the heat and add in 140g of the chocolate stirring so it melts.
• Using your Thermapen check the temperature, it needs to cool to 27-28°C.
• Place the bowl back on the heat and bring to 31-32°C, this will take very little time.
• Pour the chocolate into the prepared moulds and tap the sides of the mould to remove any air bubbles.
• Pour the chocolate into the prepared moulds and tap the sides of the mould to remove any air bubbles.

• Invert the mould over a sheet of parchment and let all the excess fall out of the moulds (the excess chocolate can be reused).
• Then, using a large flat spatula, scrape off all the excess chocolate leaving you with a clean thin shell.
• Place the moulds into the fridge for 15 minutes to set.
• Once the shells have set fill them 3/4 full with caramel, this is easiest done with a piping bag fitted with a thin plain piping tip.
• Once filled place the mould back in the fridge whilst you temper the remaining chocolate following the same steps as above (using 200g as the first amount and 100g as the second amount).
• Allow to cool and set before inverting the mould and releasing the chocolates.