raw chocolates

So now onto a slightly less heart stoppingly rich way to use the salted caramel sauce I made a couple of posts ago, although no less indulgent. Raw chocolate is surprisingly easy to make and compared to traditional chocolate making takes no time at all. I followed the recipe on my packet of cocoa butter adding cocoa powder and a sweeter. Instead of the agave the recipe called for I used honey. Once all the ingredients were melted together in a Bain Marie I poured a scant teaspoon full into the bottom half of a cake pop mold and put it in the freezer for 10 minutes. The chocolate mixture will be very runny but will set quickly. I then put a small amount of salted caramel from the fridge in the centre of each mold with a couple of pan roasted almond flakes and topped with the remaining chocolate (kept warm on the hob). Using s silicon mold makes them super easy to pop out.

If you don't eat them all at once keep them in the fridge. 

chocolate pots

Sometimes you need a pudding to make Monday manageable and the salted caramel in my fridge is calling me.

Salted caramel chocolate pots are the answer and a perfect way to use all those Gu glass ramekins everyone has littering the back of their kitchen cupboards instead of just buying more. I used dark chocolate as I think the salted caramel needs something slightly bitter to cut through it's richness. You could use milk chocolate but this would probably work better with something tart like berries rather than the caramel.

Start by melting a bar of good quality dark chocolate over a Bain Marie. Once melted take off the heat and mix in 50 ml of boiling water. Stay with me here, the water will mix in and shouldn't make the chocolate cease up. Add a drop of vanilla and 75 ml of double cream. Pour into your ramekins that already have a good dollop of salted caramel in the bottom. Pop into the fridge to set and serve as they are or will a sprinkle of sea salt.

Adapted from a Green & Blacks recipe.