For the second day of Candies theme, I am here with another chocolate candy. This one is so intense in flavour because of the caramel sauce added to the chocolate. The recipe is from All Recipes Site. When I was searching for candy recipes based on chocolate, I was pretty impressed by these cute chocolate discs. My daughter was sitting nearby and she insisted I try this recipe. So I made it two days back and was so happy with the result. These discs need to be served chilled. They start melting at room temperature. If you check the recipe, you will find it so similar to chocolate ganache except for the addition of the caramel. So it will be soft at room temperature. But serve it chilled and these coins will make any kid go crazy.
As I mentioned yesterday in the Peanut Clusters Post, I made this with Callebaut. The original recipe mentions heavy cream, but as we don’t get heavy cream easily in Madurai, I always use Amul low fat cream instead in all recipes. And I also used jaggery powder for the caramel, so the flavour is quite intense. The discs are finally coated with cocoa powder, but if you look at my discs, they have a tinge of gold on them. That is because, I added some edible gold dust to the coco powder mix. When I made my daughter’s birthday cake, I made this mixture of cocoa powder and gold dust for a topper. I had that excess, so kept it in a box to use later. This was a perfect recipe to use the cocoa, because gold so goes with coins. With the slight golden hue, they look so beautiful, right?
Dark / Milk Chocolate – 150 gm
Amul Fresh Cream – 60 ml
Brown Sugar – 1 tbs
Sea Salt For Topping
Cocoa Powder For Dusting
In a small pan add sugar and cook on llow flame until it melts and becomes caramel.
Add in the cream and mix well. Once it starts bubbling, remove from heat.
Melt chocolate in a double boiler or MW. Remove from the boiler and whisk until it is melted to a fine sauce like consistency.
Add the caramel to it and mix until it forms a thick cream.
Line a tray with parchment and place spoonfuls of the chocolate mix.
Sprinkle salt on all the mounds.
Now place a cling wrap on top of the tray and place a smaller tray on top.
The weight of the tray will flatten the chocolate mixture into discs.
Refrigerate for two to three hours.
Remove the discs and roll them in cocoa powder and refrigerate in an airtight box.