Bon Appétit | January 2004
yield: Makes about 32
Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling.
- 20 ounces bittersweet or semisweet chocolate, finely chopped, divided
- 1/3 cup sugar
- 2 tablespoons water
- 2/3 cup whipping cream
- 1/4 teaspoon fleur de sel
- 1/2 cup unsweetened cocoa powder
- Additional fleur de sel
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Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides andRead More »from Caramel-Dark Chocolate Truffles with Fleur de Sel