Salted chocolate caramel is one of the most dangerous things that have yet to come out of my kitchen. Here you get two different versions, one with white chocolate and one with milk. Common to both versions is the method.
SALTED CHOCOLATE CARAMEL
135 G CHOPPED WHITE CHOCOLATE
50 G SUGAR
140 G HEAVY CREAM 38%
1 TSP. FLAKY SALT
150 G CHOPPED MILK CHOCOLATE
80 G SUGAR
150 G HEAVY CREAM 38%
1 TSP FLAKY SALT
Melt sugar into caramel in a pan over low heat without stirring it as it will otherwise crystallize. But you can shake the pot lightly to distribute the sugar that has not melted, so that it goes faster.
When the caramel has a golden amber colour, remove the pot from the heat and add the cream, it will all bubble up.
Then pour the caramel over the chopped chocolate. Leave it for a moment.
The hot caramel will melt chocolate and then you can mix it into a shiny chocolate caramel.
Season with salt.
Store the chocolate caramel in a sterilised jar in the refrigerator.