Caramel-Filled Christmas Chocolates | Akis Petretzikis

By Akis Petretzikis · 90 min

Ingredients

Instructions

1. Cut the milk chocolate into small pieces and set aside. Cut the white chocolate into small pieces, melt it in a bowl by microwave or bain-marie, and set aside.
2. Put the cream and glucose in a bowl, cover with cling film and microwave at 800 W for 1 minute. Stir until fully combined.
3. Melt the sugar in a frying pan over medium heat in three batches, stirring with a wooden spoon, until you have a smooth caramel.
4. Add the cream mixture, lower the heat and simmer the caramel for 1 to 2 minutes, stirring constantly.
5. Off the heat, stir in the milk chocolate until melted. Transfer to a jug, add the cubed butter and salt, and blend with an immersion blender until smooth.
6. Chill the caramel sauce for 1.5 to 2 hours.
7. Brush a layer of melted white chocolate into each cavity of a Christmas-pattern silicone mould, chill for 10 minutes, then add a second layer and chill again.
8. Pipe the caramel into the cavities, levelling the surface with a spoon.
9. Spread the remaining melted chocolate over the caramel until fully covered.
10. Chill for 10 minutes, then unmould onto a cutting board.
11. Decorate with melted couverture chocolate and Christmas sprinkles.

Summarized from Akis Petretzikis's video. Watch it for the details.

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