Milk Chocolate With Caramel And Sea Salt Recipe

Prepare equipment

Line a small rimmed baking sheet with parchment or silicone mat and set a small heatproof bowl nearby. Measure all ingredients before starting because caramel progresses quickly.

Dissolve sugar

In a medium heavy-bottomed saucepan, combine granulated sugar and 2 tablespoons water. Stir just to moisten the sugar, then stop stirring. Place over medium heat and let the sugar dissolve and begin to color.

Swirl the pan gently as the sugar melts into an amber liquid. Watch closely once color starts; it can go from amber to burnt quickly. Do not stir vigorously; gentle swirling is sufficient.

Add butter

When the sugar reaches a deep amber color (about 340–350°F / 170–177°C on a candy thermometer), remove pan from heat and immediately add the butter pieces. Be careful — the mixture will sputter. Stir until butter is fully incorporated.

Add cream

Slowly pour the heavy cream into the caramel while stirring constantly to combine. The mixture will foam; continue stirring until smooth. Return to low heat and simmer 1–2 minutes to combine and slightly thicken.

Season

Remove from heat and stir in 2½ teaspoons of the sea salt. Taste and adjust — this amount yields a pronounced salted caramel. Transfer caramel to the prepared bowl and allow to cool until warm and slightly thickened (about 10–15 minutes).

Temper (optional) or melt chocolate

If you have a thermometer and want shiny, snap chocolate, temper the chocolate. Coarsely chop the milk chocolate. Melt two-thirds of the chocolate gently in a heatproof bowl set over (not in) simmering water, stirring until it reaches 45–48°C (113–118°F). Remove from heat and add the remaining third of chopped chocolate, stirring to cool to 27–28°C (80–82°F). Gently reheat to working temperature of 29–30°C (84–86°F). If not tempering, melt all chocolate in a double boiler to 40–43°C (104–109°F) and keep warm but not hot.

Stir in optional cocoa butter and a teaspoon of neutral oil if using for gloss and easier handling.

Prepare molds

Use small chocolate molds or an ice-cube style silicone mold. Ensure molds are clean and dry. Using a small spoon or brush, coat the bottom and sides of each mold cavity with a thin even layer of melted chocolate. Tap to remove air bubbles. Place molds in the fridge for 5–7 minutes to set the first layer.

Second layer and fill

Remove molds from fridge. Apply a second thin layer of chocolate to reinforce the shell—work quickly if chocolate is tempering. Chill briefly (2–3 minutes) until set but not cold.

Spoon or pipe about 1 teaspoon of warm (not hot) salted caramel into each chocolate shell, leaving a 3–4 mm gap at the top for the final chocolate seal. If caramel has become very thick, warm slightly over a water bath to loosen but do not overheat.

Seal

Top each filled cavity with more melted chocolate to seal the caramel inside. Use an offset spatula to level and scrape off excess chocolate so bottoms are flat. Tap molds firmly on the counter to remove air bubbles and ensure even filling.

If tempered, allow chocolates to set at room temperature until fully firm (30–60 minutes) or chill briefly (5–10 minutes) to speed up setting. Avoid prolonged refrigeration to keep bloom from forming; if untempered, chill until fully set.

Unmold and finish

Once set, gently invert the mold and tap to release chocolates. If any edges are rough, trim with a warm knife.

Sprinkle a small pinch (a few flakes) of flaky sea salt onto the top of each chocolate while the surface is slightly tacky so the salt adheres. Use the remaining ½ teaspoon sea salt to adjust if making more batches.

Let chocolates rest at cool room temperature for at least 24 hours for best flavor meld and texture before serving. Store in an airtight container in a cool, dry place (away from strong odors) for up to 2 weeks.