Sea Salt Caramel Milk Chocolate Rocher Recipe

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Indulge in the exquisite blend of flavors with Sea Salt Caramel Milk Chocolate Rochers. These delectable treats feature a luscious sea salt caramel center, crafted from a perfect balance of granulated sugar, heavy cream, and butter, with a touch of sea salt for that tantalizing contrast. The caramel is shaped into bite-sized ovals, then dipped in velvety melted milk chocolate and adorned with a sprinkle of sea salt flakes for a delightful crunch. The result is a harmonious symphony of creamy, sweet caramel and smooth milk chocolate, enhanced by the savory touch of sea salt. The Rochers are finished with a dash of roasted hazelnuts for added texture and visual appeal. A truly indulgent confection that satisfies every palate and captures the essence of sweet-savory perfection.

Ingredients:

For the Sea Salt Caramel Filling:

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 teaspoon sea salt (adjust to taste)

For the Milk Chocolate Coating:

  • 12 ounces milk chocolate, finely chopped
  • 1 tablespoon vegetable oil or coconut oil (optional, for smoother coating)

For Assembly and Garnish:

  • 1 cup roasted hazelnuts, roughly chopped
  • Sea salt flakes, for sprinkling
  • Edible gold dust (optional, for a touch of elegance)

Instructions:

Making the Sea Salt Caramel Filling:

  1. In a heavy-bottomed saucepan, heat the granulated sugar over medium heat. Stir occasionally until the sugar melts and turns into a deep amber color. Be cautious as the sugar can burn quickly.

  2. Slowly and carefully pour in the heavy cream while stirring constantly. The mixture will bubble vigorously, so be cautious of hot splatters.

  3. Reduce the heat to low and stir in the unsalted butter until fully melted and combined. Allow the caramel to cook for another 2-3 minutes, stirring constantly, until it thickens slightly.

  4. Remove the saucepan from the heat and stir in the sea salt. Taste and adjust the saltiness according to your preference. Allow the caramel to cool to room temperature.

Assembling the Rochers:

  1. Prepare a baking sheet lined with parchment paper.

  2. Take small portions of the cooled sea salt caramel and shape them into small balls or ovals. Place the caramel balls on the prepared baking sheet and freeze them for about 15-20 minutes until they are firm.

  3. While the caramel is chilling, melt the milk chocolate. You can do this using a double boiler or in short bursts in the microwave, stirring after each burst. If desired, add a tablespoon of vegetable oil or coconut oil to the chocolate to achieve a smoother coating consistency.

  4. Once the caramel balls are firm, take one at a time and dip them into the melted milk chocolate, ensuring they are fully coated. Use a fork to lift them out of the chocolate, allowing any excess chocolate to drip off.

  5. Place the chocolate-coated caramel balls back onto the parchment-lined baking sheet.

  6. While the chocolate is still wet, sprinkle a pinch of sea salt flakes over the top of each rocher for an extra burst of flavor and texture.

  7. Optionally, for an elegant touch, lightly dust the rochers with edible gold dust before the chocolate sets completely.

  8. Once all the rochers are coated and garnished, place the baking sheet in the refrigerator to allow the chocolate to fully set.

Final Steps:

  1. Once the chocolate is completely set, gently remove the rochers from the parchment paper and transfer them to an airtight container.

  2. To serve, arrange the rochers on a decorative platter or in individual candy cups.

  3. Enjoy these delightful Sea Salt Caramel Milk Chocolate Rochers as a sweet treat or gift them to friends and family!

These rochers combine the rich creaminess of milk chocolate, the delightful sweetness of sea salt caramel, and the crunch of roasted hazelnuts to create a truly irresistible treat.

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