Easy recipe for Chocolate caramels (Philippe Conticini)

Chocolate caramels (Philippe Conticini)

After the classic caramels, the chocolate caramels! Here I took Philippe Conticini's recipe, found on this blog. As often, a thermometer is necessary for this recipe, but it is the only indispensable material. As far as chocolate is concerned, I advise you to take one strong enough in cocoa so as not to have a too sweet result.
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Prep time : 35 minutes
For a 20cm square mold :

Ingredients :

275g liquid cream with a minimum of 30% fat content
155g caster sugar
175g glucose
25g neutral honey
150g dark chocolate (I used Caribbean 66% Valrhona)
40g butter
Fleur de sel

Recipe :

Bring the cream, sugar and honey to the boil.

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Then add the glucose and butter. Continue cooking until the temperature of 114°C is reached, stirring regularly. It will take a long time, about 15 minutes.

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Meanwhile, chop the chocolate finely. When the caramel is at 114°C, add the chocolate, then stir the caramel continuously until it reaches the temperature of 114°C to 117°C again, depending on whether you want a softer or a slightly harder caramel.

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Add some fleur de sel.
Pour the caramel immediately into a greased frame placed on a sheet of baking paper, greased as well.

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