Ladies and Gentlemen: this is it! You will start living again...
Seriously, I'm smitten myself.
So, I make this caramel from scratch. A smooth, melt-in-your mouth caramel. Not chewy, not hard. Smoooth.
Then, I make a dark chocolate shell and fill it with a big glob of caramel. More chocolate on top (which is the bottom in an upside-down candy mold). I chill my truffles and un-mold them onto a sheet pan.
The-en, I drop a little white chocolate on top and sprinkle espresso sea salt over it. Voila!
Chef Keem's Espresso Sea Salt Caramel Truffles.
As a food manufacturer, I usually don't eat much of my own products. I always think about the money I could get for it if I'd sell it instead.
Let me tell you - I'm hard pressed to stay away from this morsel. It is so good.
Look at the pics and let me know if you want some. I just might share these with ya.
Please visit my Squidoo lens:
Espresso Sea Salt Caramels - My Best Candy Ever.
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