Today is Easter, and Easter calls for chocolate—lots of chocolate. At home we’ll enjoy Easter eggs, but I wanted to share a special recipe: chocolates filled with salted caramel. I love salted caramel and I had some Blue Persian salt caramel sauce left from making pear ice cream, so I decided to use it inside homemade chocolates. This was also the occasion for me to try something I had been hesitant about for a long time: tempering chocolate.
I bought a chocolate thermometer, did some research and gave it a go. It worked—despite requiring patience and steady stirring, the process wasn’t as intimidating as I feared. The result was glossy, professional-looking chocolates. I used spring-themed silicone moulds and a dark chocolate base, finishing some pieces with white chocolate decoration. If you enjoy salted caramel and shiny, well-tempered chocolate, these treats are worth the effort. Happy Easter to everyone who celebrates!
Recipe adapted from Adventures Made from Scratch
Ingredients (amounts depend on your mould size):
– Dark chocolate (I used 70% cocoa)
– Blue Persian Salt Caramel Sauce (use your favorite salted caramel recipe)
To temper dark chocolate
Break the chocolate into small pieces. Melt two-thirds of the chocolate slowly over a double boiler, stirring with a rubber spatula so it melts evenly. Use a chocolate thermometer and watch the temperature carefully. When the chocolate reaches 45–50°C (113–122°F), remove it from the heat.
Add the remaining one-third of the chocolate in small amounts and stir to melt each addition. Continue adding and stirring until the temperature falls to about 27°C (80.6°F). Then return the bowl to the double boiler and gently warm the chocolate to 32°C (89.6°F). This final temperature is critical—do not exceed 32°C. At this point the chocolate is tempered and ready to use.
To make the filled chocolates
Pour the tempered chocolate into your moulds, filling each cavity. Tap the mould against a hard surface to release any air bubbles, then turn the mould upside down to let the excess chocolate drip out. Use a plastic scraper to level and clean the surface between the wells. Chill the moulds in the fridge for 5–10 minutes to set the shell.
Remove the moulds from the fridge and spoon or pipe the salted caramel into the chocolate shells, leaving a small gap at the top so you can seal them with more chocolate. Return the moulds to the fridge for another 5–10 minutes so the caramel firms slightly.
Finish by covering the caramel with a final layer of tempered chocolate, leveling as before with a scraper. Chill until fully set. When the chocolates are firm, carefully unmould them and, if desired, decorate with melted white chocolate for contrast.
Store the finished chocolates in a cool, dry place. Properly tempered chocolate will have a glossy finish, a firm snap when broken, and a smooth mouthfeel. These salted caramel chocolates make a lovely homemade gift or a special addition to an Easter celebration.