Hazelnut salted caramels

⇐ Moulded chocolates

Based on a recipe in Patisserie Christophe Felder

Ingredients

Shells

200-250g milk chocolate

Filling

Hazelnuts (enough for one per chocolate)

100g caster sugar

1 tbsp honey

75g double cream

80g butter

couple of pinches salt (to taste)

Method

1. Make a caramel. Melt sugar and honey in saucepan over low heat. Cook until light amber.
2. Add the cream a third at a time.
3. When all incorporated, bring to boil and boil for 2 minutes.
4. Stir in butter and add salt.
5. Toast hazelnuts in 170℃ oven for 10 minutes
6. Make shells in moulds with tempered milk chocolate.
7. Assemble. Pipe in small amount of caramel. pop in a hazelnut. Top up with caramel till 1-2 mm from top. Chill.
8. Seal bonbons with more tempered milk chocolate.
9. Remove bonbons from moulds, freezing for 5 minutes if they are refusing to come out.

Patisserie Christophe Felder