Wednesday, 13 April 2016

Milk and dark chocolate covered Caramel

This post is about how you might want to use the caramel in my previous blog post.

I did a double batch which is why I used a 9 by 13, but the measurements here will match the recipe I posted for an 8 by 8 baking dish 

You will need 3/4 cup of chocolate chips per side. Melted with 2 teaspoons of vegetable oil

Take your cooled or room temperature caramel and pour melted dark chocolate into the first side, place in the fridge for at least 20 minutes until set, remover from the fridge lift the whole tray out with the parchment paper you poured onto and flip, then pour melted milk chocolate. This beauty is then complete.

When melting chocolate you don't want to break its tempering, so you need to heat slowly, either on a double boiler or stir every 10-20 seconds when microwaving. When half of the chocolate is melted you should be able to stir and the other chocolates should melt.

Here are the pics, try this, I'm certain you'll love it! 

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