3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
March 9, 2006
I have had a bit of a hankering towards liquid salted caramel truffles of late (a la L’artisan du Chocolat)…but needless to say they severly dent my wallet, so thought I would investigate making some of these at home.
Can any of you fine chocolatiers/chocolatados share a recipe or point me down the path to liquid salted caramel bliss?
Any help very mch appreciated.
March 9, 2006
I just reread my original post again and I think its a bit vague. To be a bit more specific…its the composition of the liquid caramel I am interested in.
I have been messing around with caramelising a sugar/water solution…and adding various amounts of butter/cream to the mix once caramelisation occurs…but I’m not getting there yet.
Any ideas anyone?
August 1, 2006
How long and at what temp are you cooking the caramel before adding the butter and cream? The longer and hotter you cook it, the more moisture will evaporate, but since you’re adding cream, you might want to take the cooking process a little longer. With butter, I don’t know, perhaps it’s best to stay on the safe side (for experimentation at least) since it will solidify.