Chocolat Suchard
Art Print
Buy at AllPosters.com

Dessert Circus:
Extraordinary
Desserts You Can
Make at Home

La Belle Cuisine - More Chocolate Treats

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Jacques Torres' Soft Chocolate Caramels

"There's nothing better than a good friend, except a good friend with CHOCOLATE."
Linda Grayson, "The Pickwick Papers"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Chocolat Noir
Art Print
Green, Steff
Buy at AllPosters.com

 
Heart White Chocolate with Dark Chocolates
Photographic Print
Kamp, Eric
Buy at AllPosters.com

Soft Chocolate Caramels
Jacques Torres, Le Cirque, New York, New York
America’s Best Chefs
1995, Food & Wine Books, American Express Publishing

Out of Print, Used & Rare

“Two great flavors, chocolate and caramel, join to make a delectable
confection that’s both chewy and chocolatey. These bite-size squares
are a snap to make.”

Makes 40 caramels

1 cup sugar
1 cup heavy cream
1/4 cup light corn syrup
5 1/2 ounces bittersweet chocolate, chopped

1. Line an 8-inch square cake pan with plastic wrap, letting some hang
over opposite sides of the pan. In a heavy medium saucepan, combine
the sugar, cream and corn syrup. Bring to a boil over moderate heat,
stirring frequently. Reduce the heat to low and boil gently until the
mixture reaches the soft-ball stage, about 30 minutes. A candy ther-
mometer should register 240 degrees F.
2. Off the heat, add the chocolate and whisk until smooth. Pour into
the prepared pan and let cool completely.
3. Pull the caramel out of the pan by the plastic wrap. Peel off the
plastic wrap and cut the caramel into 1 1/2-inch squares. Store
in an airtight container, with waxed paper separating the layers,
at room temperature.

Chef’s Tip:  Though these caramels are delicious when first made,
their flavor develops after a day, and they can be kept for weeks.

Jacques Torres Chocolate

Featured Archive Recipes:
Jacques' Chocolate Sauce
Christmas Candy Collection
Christmas Truffles