![]() Store leftover caramel in the refrigerator.Īfter you have tempered your chocolate, you can now make your chocolate shells. Ganache infused with tea or herbs, fruit purees or even peanut butter filling! The possibilities are really endless.Īdd in your sea salt and let sit at room temperature overnight or put in the refrigerator to cool. I used my salted caramel filling for this chocolate caramel candy recipe but you could fill these chocolates with SO many different things. I decided to go with the 50mm molds because they were gifts but I think in hindsight, they were too big and I should have gone with the 30mm. It’s what the professional chocolatiers use to get those gorgeous shiny molded chocolates. ![]() These are hard acrylic molds that are SUPER shiny on the inside. That was also the first time I learned about polycarbonate molds. The first time I made molded chocolates was in pastry school. ![]() **this post contains affiliate links which means I may get a couple of pennies if you purchase from my link but it doesn’t cost you anything extra*** Making your own chocolate caramel candy at home is something I have always wanted to do! Now that I have learned how to temper chocolate in the microwave, making molded chocolates and hot chocolate bombs has never been easier! And so impressive looking! Shiny homemade chocolate caramel candy with sea salt and toasted hazelnuts ![]()
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