Step-by-Step Guide to Prepare Quick Salted Caramel 'Nama' Chocolates
Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Favorite Salted Caramel 'Nama' Chocolates. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Salted Caramel 'Nama' Chocolates, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salted Caramel 'Nama' Chocolates delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to first prepare a few components. You can have Salted Caramel 'Nama' Chocolates using 10 ingredients and 16 steps. Here is how you can achieve it.
A rip-off variant of Royce's famous 'nama' chocolates
Ingredients and spices that need to be Prepare to make Salted Caramel 'Nama' Chocolates:
- Caramel topping
- 50 gm Sugar
- 1 gm Salt (or more as per taste)
- 10 gm Honey
- 80 gm Milk
- 15 gm Unsalted Butter
- 100 gm Heavy Cream
- Ganache layer
- 120 gm Couverture Chocolate (as dark as you like it, i used 70% dark)
- 100 gm Heavy Cream
Steps to make Salted Caramel 'Nama' Chocolates
- Identify a suitable pan/container of any material, to use as a mould for the chocolate. I used a 9 x 5 inch loaf pan, which translates to any pan with a maximum surface area of 45 sq inches and a minimum height of an inch, any larger and the resultant chocolate will be too thin to be any fun
- Layer the pan with parchment paper
- Take Sugar, Salt, Honey, milk and butter in a pan and heat it over a med-low flame and cook it till the mix caramelizes to required level.
- Take off the flame and add the heavy cream and mix till combined
- Put back on flame and cook till the caramel thickens to required level. Keep stirring all the while with a rubber spatula.
- Pour the caramel into the pan, spread and smooth the surface with the spatula.
- Freeze the pan for an hour, or till the caramel solidifies
- Chop the chocolate into small chunks and put in a heat proof bowl
- Heat the cream over a low flame, till you see bubbles forming on the very edges of the cream.
- Pour the cream on to the chopped chocolate and let it rest for a minute
- Using a spatula gently mix the chocolate, which the hot cream will have melted by now. Mix till all the cream is fully incorporated into the chocolate and no white streaks are visible. The ganache should be completely smooth with no lumps
- Pour the ganache onto the caramel layer and smooth over with the spatula.
- Freeze the pan again till the chocolate ganache solidifies and becomes hard to the touch
- Remove the pan from the freezer, gently lift the chocolate, holding the parchment paper edges, invert onto a clean cutting board and peel off the parchment paper.
- At this stage you can choose to sprinkle some sea salt flakes on to the caramel surface to make it additionally salty(optional)
- This chocolate bar can now be cut up into ½ inch squares using a hot, thin serrated edge knife (the knife can be heated up by either dipping in hot water or over a direct flame) OR cut using a plain unflavored dental floss
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So that's going to wrap this up with this special food Step-by-Step Guide to Prepare Homemade Salted Caramel 'Nama' Chocolates. Thanks so much for your time. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!