Sea salt caramel chocolate bar
70% dark chocolate + fleur de sel caramel
My first attempt on chocolate bar, more to come.
Fleur de sel Caramel ( serves 50 )
[recipe modified from Kristy Choo of Jin Patisserie]
250g sugar
250ml cream
38g glucose
1/2 vanilla bean
fleur de sel ( sea salt )
Method
1. Combine sugar and glucose and cook to caramel stage
2. At the same time boil the cream with vanilla bean in a separate pot
3. Pour in cream gradually into the caramel
4. Stir until thoroughly mixed
5. Continue to cook until it reach 112°C
6. Transfer the mixture onto silpat and let it set and cool
7. Once cooled, sprinkle with fleur de sel
