CIOCCOLATINI AL CARAMELLO SALATO [GUEST POST]

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Sono certa che la protagonista del Guest Post di oggi avrete già avuto modo di incontrarla sul web, finalista come “Migliore ricetta” al Food Blog Awards di Saveur Magazine 2013 è Eva Kosmas, autrice del blog “Adventures in Cooking“.

Ci propone una deliziosa ricetta per realizzare facilmente dei cioccolatini al caramello salato con noci caramellate allo zucchero di canna.

Ciao, sono Eva, originaria dell’ Oregon, vivo e lavoro a Los Angeles,  adoro cucinare, mangiare, fotografare e osservare graziose foto di animali della fattoria su internet. Se volete saperne di più, mi trovate anche qui.

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Altre ricette che potrebbero interessarvi:

1. torrone con pistacchi e cranberries
2. tre tipologie di croissants
3. torta di mele speziata

English version

Hi, I’m Eva Kosmas, author of “Adventures in Cooking“ blog. I’m an Oregon girl living in Southern California, and I enjoy cooking, eating, photography, and looking at cute pictures of farm animals on the internet. Feel free to get in touch with me here:

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You can find much more

1. Nougat with Pistachios & Dried Cranberries
2. Croissants: Three Ways
3. Apple Spice Cake with Salted Caramel Frosting

Salted Caramel Chocolates with Roasted Brown Sugar Walnuts

• 1 Cup Heavy Cream, at room temperature
• 2/3 Cup Granulated Sugar
• 2/3 Cup Brown Sugar, packed
• 1/2 Cup Butter, at room temperature
• 2 Tablespoons Water
• 1 Teaspoon Salt
• 1 Cup Walnuts
• 2 Tablespoons Melted Butter
• 1/4 Cup Brown Sugar
• 2 Cups Dark Chocolate Chips, melted

1. First, make the caramel. In a small thick-bottomed saucepan mix together the water and the granulated sugar until well blended. Bring to a boil over medium-low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes. Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar until incorporated. Be careful as the mixture will spit and hiss a bit. If the sugar begins to clump up when you’re stirring do not fret, just stir as best as you can for about 30 seconds and then put the pot back on the heat and bring it back to a boil again over medium-low heat. Once it is boiling again stir until the sugar chunk dissolves and the mixture is smooth. Once it smoothes out, stir it every five minutes and allow the mixture to simmer for 35-40 minutes or until it has thickened significantly.
2. Remove from the stovetop and stir in the salt. Allow to cool to room temperature before placing it in the refrigerator to continue cooling. Once cooled, you want the caramel to be thick enough where it can be used as a filling without oozing everywhere, but still soft enough to mold with your hands into a soft ball. If yours is still liquidy after a stint in the refrigerator, bring it to a simmer and cook again for several minutes until it thickens a bit, then cool it down again.
3.  While the caramel is cooking, prepare the walnuts Preheat the oven the 350 degrees fahrenheit.
4. In a   medium-sized bowl, toss together the walnuts, melted butter, and 1/4 cup of brown sugar until the nuts are coated. Spread them out evenly on a baking sheet and roast in the oven for 15-20 minutes, or until toasted and fragrant.
5. When you’re ready to prepare the chocolates, take a tablespoon of the salted caramel and roll it into a ball. Flatten it onto a sheet of wax paper so that it is about 1/2 inch thick, place a few walnut pieces on top.
6. Repeat this process until you have used all the salted caramel. Now gently drizzle a little bit of the melted chocolate over each caramel-walnut circle until they are just covered with chocolate.
7. Once all the chocolates have been made, place the sheet in the refrigerator for two hours to speed up the cooling process. Remove the sheet from the refrigerator and peel the chocolates off the wax paper and serve.

Thank you so much Eva, see you soon for Behind the scenes ;)

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