So, what o you do with those edges of caramel you cut off before adding the chocolate? I would gladly take those off your hands!!! That was wonderful to see how these caramels are made. Thank-you for sharing!
Reducing the butter and replacing it with cocoa butter will reduce the greasiness of the caramels, while also giving them a better texture. They tend to stay in shape better with cocoa butter because cocoa butter is solid at room temp and butter is not.
These look terrific and I love your enrober. I have a couple questions, if you don't mind. 1) Curious why you chose to leave the vanilla beans in the mixture when pouring into the mold vs removing before adding the dairy to the caramel? 2) Did you use tempered chocolate for the foot, or untempered? Lastly, would you be willing to share this recipe at some point? Well done!
1) leaving the vanilla in the mixture helps to strengthen the vanilla flavor in the caramel. So leave the vanilla pods in as long as possible. 2) tempered. 3) Sorry, but we don't share our recipes. We worked hard to develop our own.
So, what o you do with those edges of caramel you cut off before adding the chocolate? I would gladly take those off your hands!!! That was wonderful to see how these caramels are made. Thank-you for sharing!
We enrobe them sometimes, and put them in our sampler box up in our home kitchen for guests.
I've been making caramels for years, but never thought of adding cocoa butter as part of the fat. What does that do, as opposed to straight butter?
Reducing the butter and replacing it with cocoa butter will reduce the greasiness of the caramels, while also giving them a better texture. They tend to stay in shape better with cocoa butter because cocoa butter is solid at room temp and butter is not.
Loved it, thank you!
Glad you enjoyed it!
Where can I find this recipe? Thanks
Don’t have it published yet.
THANKS!
These look terrific and I love your enrober. I have a couple questions, if you don't mind. 1) Curious why you chose to leave the vanilla beans in the mixture when pouring into the mold vs removing before adding the dairy to the caramel? 2) Did you use tempered chocolate for the foot, or untempered? Lastly, would you be willing to share this recipe at some point? Well done!
1) leaving the vanilla in the mixture helps to strengthen the vanilla flavor in the caramel. So leave the vanilla pods in as long as possible.
2) tempered.
3) Sorry, but we don't share our recipes. We worked hard to develop our own.
That is a stunning vanilla bean! Do you know where you had gotten it from?
Slo Food Group
DELICIOUSSSSSSSSSSS 😍😍😍😍😍😍😍
I can’t believe I didn’t subscribe when you started…sorry John!
No worries! Thanks for subscribing!