Liquid Butterscotch Chocolates
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
12
Preparation steps
1.
Cook the granulated sugar in a saucepan set over a moderate heat until dissolved and golden. Add the butter, cube by cube, and continue to cook for 3 minutes over a reduced heat until incorporated.
2.
Whisk in the cream in a slow, steady stream and cook the sauce at a boil for a further minute. Remove it from the heat and season to taste with salt. Set the sauce to one side to cool and thicken.
3.
Place the chocolate in a food processor and blitz until it resembles breadcrumbs. Meanwhile, fill a large bowl with boiling water and set to one side.
4.
Scrape down the sides of the food processor bowl and continue to blitz for a further 2 minutes until the chocolate starts to clump into a ball. Break up the ball with a spatula and scrape it down into the base of the bowl.
5.
Blitz the chocolate again until it starts to liquefy and register 32°C / 90F on a sugar thermometer. Pour the water out of the warm bowl and dry it thoroughly. Scrape the liquid chocolate into the warmed bowl and stir until even and fluid.
6.
Lightly spray the insides of a 12-hole chocolate mould with cooking spray. Fill each hole with tempered chocolate and tap lightly to release trapped air bubbles.
7.
Invert the mould over a large bowl, resting its ends over it, so that most of the chocolate runs into the bowl. Set the mould on a level tray and chill for 10 minutes until set.
8.
Remove the mould and fill the shells with the caramel, stopping short of their tops. Gently tap them to release any air and chill for 5 minutes.
9.
Warm the tempered chocolate back to 32°C / 90F over a bain-marie. Spoon it over the filled shells and chill for 10 minutes.
10.
Carefully turn out the chocolates and clean their edges with a sharp paring knife before serving.
