Diet Type: Egg free, Gluten free, Grain free, Phase 2 Reduce and Repair, Vegetarian
Cooking Time: Under 2 hours
Prep: 5 mins
Cook: 2 hours
Yields: 20-30 chocolates
Take one bite into these chocolate caramels and you will be in heaven. Gooey caramel pairs perfectly with dark chocolate to give you the perfect treat.
3 1/3 cups coconut milk (full fat)
1/4 cup honey
2.5 oz butter
First, make the caramel. Pre-heat the oven to 350F. Line a 11 x 7 inch brownie pan with parchment paper. Pour the coconut milk into a heavy-bottomed saucepan. Slowly bring to a boil. You may need to stir it constantly as it may spit and splutter. Reduce the heat to a low simmer, add the honey (or another sweetener of your choice), and cook for 30-45 minutes, stirring regularly, until thickened and reduced by one third to one half. Be careful not to burn the bottom as it will ruin the caramel. Once thickened, add the butter to the mixture and stir until completely melted. Pour into the tin and bake for 15 minutes until golden and bubbling (check out this video of what it should look like). Remove the tin from the oven and cool completely.
Place the cocoa butter in a microwave-safe silicone bowl. Microwave at 30-second intervals, stirring with a silicone spatula intermittently, until the mixture reaches between 105F to 113F and is completely liquified.
Stir in the sifted cocoa powder, stevia and ground vanilla powder. Mix until well combined. Taste for sweetness, adding more stevia if required.
Cover a cool bench top with parchment paper. Alternatively, use a sterilised marble bench top. You need to use a surface that won't get warm from the chocolate and will stay nice and cool.
Pour the mixture onto the parchment paper or directly onto the sterilised surface, and then spread the chocolate around constantly with a spatula until it reaches a toothpaste-like consistency. Watch my video to see how I do it.
Scrape the thickened chocolate up and place back in your bowl. Re-heat in the microwave in 5-second bursts, stirring between each zap, until it reaches between 82F to 93F and it is completely liquified. Stir until all lumps have been removed.
If you accidentally heat it to over 93F, all is not lost. Keep heating the chocolate until it reaches between 105F and 113F and then pour back onto your surface and move it around again until it reaches a toothpaste consistency again. Then return to the microwave and heat until it reaches between 82F to 93F.
Pour the chocolate into your favourite chocolate moulds, covering the base and sides. We like these individual candy moulds. Place in the fridge to set. Pour in some caramel sauce and place in the freezer until set. Cover the top with chocolate and place in the fridge to set. Turn out of the moulds then keep in an airtight container in the fridge.
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