If you follow me on Instagram, then you will have seen that I posted a photo of these delicious caramel chocolates and today I am going to be sharing the recipe. I always make my own chocolate as I prefer it to store bought but if you have store bought then you just need to melt it and you will be able to make a similar version.
You can use whatever moulds you like, I chose piggies obviously but there are so many out there and they are not expensive at all some are as little as £1 and you can use them over and over again so well worth having.
Depending on how big your moulds are and how many chocolates they make you will have to adjust the recipes accordingly. I used Elements for Life to make the chocolate, I like to make it with no added sweetness as I like the bitterness of the chocolate in contrast to the sweetness of the caramel, for which I will be using Natures Charm Coconut Caramel as this is divine and makes the choccies extra special.
You will want to put your moulds on a plate as this makes it much easier to transfer once full of runny chocolate! I made 12 chocolates out of this recipe so please remember to adjust accordingly
2 teaspoons x cacao powder
2 tablespoons x cacao butter
6 teaspoons x caramel
- Over a bain-marie melt 1/2 of the cacao butter, once fully melted, remove from heat and stir in 1/2 the cacao powder.
- Pour this mixture into the mould ensuring none of the moulds are filled over half way.
- Place the moulds in the freezer for 1 hour until the chocolate has set.
- Once set remove from the freezer
- Place the other half of cacao butter over a bain-marie again and while this is melting, place half a teaspoon of caramel in the middle of each set mould.
- Once cacao butter is melted add the rest of the powder and stir well.
- Fill the moulds to the top with the mixture and return to the freezer for a further 2 hours until fully set.
- Once set pop out of the moulds and try not to eat them all at once.Ps…not judgement here…