Caramel Sea Salt Dark Chocolate Coins Food
CARAMEL SEA SALT DARK CHOCOLATE COINS
These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package...beautiful.
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 14.7 mg, Sugar 3.9 g
CARAMEL SEA SALT DARK CHOCOLATE COINS
These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package...beautiful.
Provided by Chef John
Categories Dark Chocolate Desserts
Time 1h25m
Yield 24
Number Of Ingredients 5
Steps:
- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 4.9 g, Cholesterol 3.8 mg, Fat 3.2 g, Fiber 0.5 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 14.7 mg, Sugar 3.9 g
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