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.

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.

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.

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.

Add some fleur de sel.

Pour the caramel immediately into a greased frame placed on a sheet of baking paper, greased as well.

Leave to harden for a few hours, then cut caramels.

And enjoy !