Dark & Dulce Recipe

Prepare equipment

Line a baking sheet with parchment paper or silicone baking mat. Set a heatproof bowl and a small saucepan (for a double boiler) nearby.

Chop the dark chocolate into small, even pieces so it melts uniformly. Measure butter and sea salt.

Set up a double boiler: bring 1–2 inches of water to a gentle simmer in the saucepan. Place the heatproof bowl over the saucepan ensuring the bowl does not touch the water.

Place 6 oz of the chopped dark chocolate in the bowl and stir gently until almost fully melted. Add the butter and continue stirring until glossy and completely melted. Remove from heat.

Temper/finish (optional): If you want a firmer snap, add the remaining 2 oz of chopped chocolate (off-heat) and stir until fully melted and the chocolate cools slightly to working temperature.

Pour or spread a thin layer (about 1–2 mm) of melted chocolate onto the prepared baking sheet, or spoon small rounds (if making individual discs). Work quickly to get an even layer. Place in the refrigerator for 5–8 minutes to set but not become rock hard.

While the chocolate is cooling, gently warm the dulce de leche with the heavy cream in a small saucepan over low heat, stirring constantly until smooth and slightly more fluid (about 2–3 minutes). Do not boil.

Stir in the vanilla extract and taste; the mixture should be pourable but thick. If too thick, stir in an extra teaspoon of cream at a time until it reaches a spreadable consistency.

Spoon or pipe the warm dulce de leche onto the slightly set chocolate layer, leaving a 1/4-inch border if you plan to seal with more chocolate. Use about 1 tablespoon of dulce filling per 2-inch round or spread to approximately 1/8-inch thickness for a sheet version.

Reheat any remaining melted chocolate briefly (over the double boiler) so it is fluid enough to seal. If you tempered, keep it at working temperature but not hot.

Cover the dulce de leche layer with another thin layer of melted chocolate to fully enclose the filling. Smooth with an offset spatula or the back of a spoon to seal edges. If making rounds, pipe a thin ring of chocolate around the edge before adding filling and then cap with more chocolate.

Sprinkle flaky sea salt lightly over each piece while the top layer is still wet (about a small pinch per piece). Optionally dust edges with a little cocoa powder for presentation.

Chill the finished chocolates in the refrigerator for 10–15 minutes until fully set. Remove to room temperature for 5 minutes before serving so the chocolate is not too hard.

Store finished chocolates in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature (below 68°F/20°C) for up to 3 days. Bring to room temperature 10–15 minutes before serving.