Salted caramel Chocolate hearts



How about some handmade chocolates for valentine.  I used a combination of things I had made on this blog before. You can use regular caramel if you prefer.

You will need;

Candied Salted Peanuts

Salted caramel

Black pepper to taste. (helps to cut back the sweetness)

1 Tbsp heavy cream or condensed milk

about 100 g dark chocolate


Combine 2 Tbsp of the salted caramel and 1 tbsp of heavy cream in a small bowl

Salted caramel + Heavy cream warm for 10 sec in the microwave and stir until uniform

crush a hand full of the candied nuts and add to the mixture,add the black pepper too

+ crushed candied peanuts & Black pepperand give it a good stir

Melt your chocolate and temper it,this is important.

Line the mold with a thin coating of chocolate.

there are a range of chocolate molds you can use,you can get them in the plastic form or silicon form,you can use tiny paper cups too but then they won’t be hearts.

place in the refrigerator for about 5 min, when it is firm,fill them just to about 3/4 full,leave enough space for sealing.

Let the filling set a bit,you can put it in the refrigerator for about 3-5 min

Cover the opening with more chocolate.

place in the refrigerator again for 5-10 min until firm and the sides starts pulling away from the mold.

turn over the mold and tap it gently to remove those that don’t fall out on their own.

You might want to use a small mold that uses less filling like mine. You can use a hot knife to trim the edges so it has a smooth and professional finish.

Enjoy and Happy Valentine!


Salted Caramel — the next best thing to chocolate

Salted Caramel

This sauce is indispensable.It can be used for a variety of things,as toppings for cupcakes,doughnuts,ice cream, as glaze for cakes and mousses,as a flavouring,as a fruit dip,etc. The saltiness and sweetness is a wonderful marriage and the flavour is absolutely delicious. It’s pretty easy to make but you have to pay really close attention because the caramel can go from perfect to burnt in a split second and you don’t want that.

This recipe is for a good sized quantity,you might have to half it if you don’t want too much

460 g Sugar

2 Tbsp Corn Syrup

1/2 cup water

1 cup Heavy Cream (heated until warm)

4 Tbsp unsalted butter

1 Tbsp or 1 Tbsp + 1 tsp Sea Salt (depending on how salty you want it to be)

A splash of vanilla

Use a pot that is way bigger that what you are making because when you pour the heavy cream in,it will bubble up.

Combine the sugar,corn syrup and water in the pot

Salted CaramelPlace on heat and stir until the sugar is melted

Salted Caramel

When it comes to a boil like this,cover for 30 secs – 1 minute so the sugar crystals on the side of the pot can be washed down with the steam,alternatively, you can use a wet brush to brush down the sides of the pot(this step is important to prevent crystallization)

Remove the cover and start watching your syrup

Almost there………

 You want a deep amber colour

Take it off the heat and immediately,add your cream whilst stirring fast

Add the butter,salt and vanilla and stir

For some strange reason,my sauce separated into immiscible portions.If this happens to you,fear not! get your stick/hand blender and blend until you get a smooth consistency.If you are using the regular counter top blender,make sure to hold the lid in place so you don’t end up having the syrup all over you and your kitchen.

let it cool and then pour it in a jar.Store refrigerated.

To serve,melt what you need for about 10 seconds or until you can pour or spoon over your dessert

Vanilla Ice cream with salted caramel and candied peanutsVanilla ice cream with Salted Caramel and Crushed Candied Peanuts

                                 Doughnut with topped with Salted Caramel & Crushed Candied Peanut