Chocolate Miso Caramel Slice Recipe
Make Chocolate Miso Caramel Slice Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base (shortbread)
Miso caramel filling
Chocolate topping
Method
Base (shortbread)
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving a slight overhang on two sides to lift the slice out later. Lightly grease the parchment.
- 2
Combine dry ingredients
Whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and fine salt in a medium bowl until evenly distributed.
- 3
Cut in butter
Add the cold cubed salted butter to the dry mix. Using a pastry cutter, two forks, or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4
Bind and press
Add the egg yolk and vanilla extract and mix briefly until the dough just comes together. If dough is too dry, add 1 teaspoon cold water at a time until it holds. Press the dough evenly into the prepared pan to form a firm, level base (use the bottom of a flat measuring cup to smooth).
- 5
Bake
Bake the base for 15–18 minutes, until set and edges are slightly firm but not overbrowned. Remove from oven and allow to cool in pan while you prepare the caramel, about 15 minutes.
Miso caramel filling
- 6
Heat sugar
In a medium heavy-bottomed saucepan, combine the granulated sugar and water. Place over medium heat and without stirring, let the sugar dissolve and begin to turn amber. If needed, gently swirl the pan to encourage even melting. Watch closely — this can go from amber to burnt quickly.
- 7
Add cream and butter
When the sugar reaches a deep amber color (about 330–350°F / 165–177°C on a candy thermometer), carefully remove the pan from heat and slowly pour in the warm heavy cream while stirring continuously (mixture will bubble vigorously). Stir until the bubbling subsides, then add the unsalted butter in pieces, stirring until fully incorporated and smooth.
- 8
Incorporate miso
Return the pan to very low heat for 30–60 seconds, then whisk in the white miso paste, vanilla extract, and fine sea salt until the caramel is glossy and homogeneous. Taste and adjust salt or miso if desired for a balanced sweet-savory profile. Remove from heat and let cool for 5 minutes but remain pourable.
- 9
Assemble caramel layer
Pour the warm miso caramel over the slightly cooled chocolate shortbread base and spread evenly with an offset spatula to the pan edges. Let the pan sit at room temperature for 10–15 minutes, then transfer to the refrigerator to chill until the caramel is fully set, about 1–1.5 hours.
Chocolate topping
- 10
Melt chocolate
Place the chopped dark chocolate and coconut oil in a heatproof bowl. Melt gently either in 20–30 second bursts in the microwave, stirring between bursts, or over a double boiler until smooth and glossy.
- 11
Top and finish
When the caramel layer is firm to the touch, pour the melted chocolate over the caramel and spread into an even layer with an offset spatula. Tap the pan gently to release any air bubbles. Sprinkle flaky sea salt evenly on top.
- 12
Set and slice
Chill the pan in the refrigerator until the chocolate is fully set, about 30–45 minutes. Using the parchment overhang, lift the slice from the pan. For clean cuts, let sit at room temperature for 5–10 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts. Cut into 16 squares (4x4) or 9 larger squares (3x3).
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