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My review
Caramel Sea Salt Dark Chocolate Coins
64k
Chef John
"These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful."
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Ingredients
1 h 25 m servings 49Original recipe yields 24 servings (24 coins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat. Place a stainless steel bowl over the saucepan. Put the chocolate in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm. Dust with the cocoa.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 2630 Ratings
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Most helpful positive review
11/9/2011
If you truly love and appreciate chocolate, make these delicious decadent beauties, then, hide them in your secret chocolate hiding spot! You know what I'm talking about! When you 've had one o...
Most helpful critical review
11/8/2011
They are only as good as the chocolate you use :)
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11/9/2011
If you truly love and appreciate chocolate, make these delicious decadent beauties, then, hide them in your secret chocolate hiding spot! You know what I'm talking about! When you 've had one o...
11/30/2011
Chocolate is not my favorite flavor, but I do love a good dark chocolate truffle-tasting bite now and then. This one is perfect! I watched Chef John do his video, and it was spot-on-perfect! ...
9/2/2012
Yummy when i get my coffee n he am they have these little dark choc.caramel/ salt candies, tried one and loved it. But they are1.25 ea. 2 weeks later i see this recipe on here. Thank you! Saving...
1/17/2012
Really easy recipe! I took a step further to make it even easier by using the microwave to melt my chocolate. It's a great tip I learnt from Ina Garten. Tempering chocolate in the microwave is s...
12/26/2011
I used premium dark chocolate 60% cacao and these were incredibly delicious! Thanks for this awesome recipe!
12/21/2011
Tried this for the first time for a Christmas get together at work. Everyone that likes dark chocolate raved about them. they are just as creamy and easy to make as was shown on the video. If...
12/9/2011
These were not good at all. The chocolate and caramel was ok but it did not set up it became limp and the sea salt was GROSS. they might have been ok without the seasalt but I was disappointed...