Salted chocolate caramel

Toby's Recipe

This is a remarkably simple but decadent and delicious dessert. It can be served as a petit four or alternatively form the base for a plated dessert,  recently I served it with a roasted chestnut puree and candied walnuts.

Salted Chocolate Caramel

1 cup caster sugar

1/2 cup glucose (honey or corn syrup can be substituted)

1 cup cream

60g couverture chocolate

1 tbsp butter

Place the sugar and glucose in a saucepan. Over medium heat bring to a caramel.  Just before the caramel starts to burn remove from the heat and add the cream. Return to the heat and bring to 115C (use a sugar thermometer to check the temperature). Fold in the chocolate and butter then pour into a lined tin.

Allow to cool the transfer to the refrigerator. Portion once set. Serve at room temperature and finish with a pinch of good quality sea salt flakes.