Caramel and Sea Salt Milk Chocolate Bars
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 0mins
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- Serves
- 4
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- Calories
- 514
The perfect mix of sweet and savoury, these chocolate bars are dotted with homemade caramel pieces and flaky sea salt flakes. Store in an airtight container in a cool, dark place for up to 2 months. To make this recipe, you will need a silicone mat and silicone chocolate bar moulds.
recipe updated Jun 8, 2023
Ingredients
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- Water
- 30 g
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- Caster sugar
- 125 g
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- Sea salt flakes
- 1 teaspoon
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- Milk chocolate callets
- 300 g
Tools
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Cooking Chef XL
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Silicone bar molds
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Cutting board
Step preview
- Fit the Stir Tool
- Add the ingredients into the appliance bowl, fit the splashguard
- Heat - 2 minutes, 160ºC, speed Stir 1
- Cook without the splashguard until the sugar thickens and colours - 6 minutes, 180ºC, speed off
- Transfer the mixture to a silicone mat immediately before it solidifies
- Let cool – 5 minutes
- Sprinkle with salt and let cool completely
- Clean the appliance bowl and fit the Creaming Beater
- Add 220 g of chocolate into the appliance bowl, fit the splashguard
- Heat until melted - 10 minutes, 43ºC, speed Stir 3
- Scrape down the Creaming Beater
- Add the rest of chocolate
- Mix until melted – 3 minutes, speed Stir 1
- Chop the solidified caramel into small pieces and add into the appliance bowl
- Mix until combined – 30 seconds, speed Stir 1
- Pour the chocolate into the silicone chocolate bar moulds
- Chill in the fridge until solidified – 30 minutes
- Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
- Serve