I have become very interested in caramel making and have perfected my cardamom pistachio caramels with candied orange, but i have now failed twice with my attempt to make the same flavor combination using chocolate caramel. I prefer dark chooclate and not cloyingly sweet sweets. I have twice tried to make chocolate caramels (not on humid days) with 72% chocolate. Both times, as I bring up the mixture beyond 220 degrees F, it separates and will not come back together, no matter the amount of whisking.The butterfat separates out . I like my caramels chewy and not soft so I normally take them to 260-265 degrees F. Here is the recipe I have tried. Do you have advice or another recipe that works? Thanks so very much for your help.:
1)this first recipe is the one i have tried. it is also on a blog where the cook claims to have made it successfully w/ 72%.
EPICURIOUS CHOCOLATE SALTED CARAMELS
2 cups heavy cream
10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1 3/4 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons unsalted butter, cut into tablespoon pieces
2 teaspoons flaky sea salt such as Maldon
Vegetable oil for greasing
Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 265°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan).
Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
2)this second recipe i have not tried because it appears to be way too sweet for my taste.my notes are in caps.
MARTHA STEWART CHOC CARAMELS
4 cups heavy cream THIS IS V DIFF FROM ONE ABOVE . THIS HAS 7 C. SUGAR TO 16 OU BUTTER THE ABOVE HAS 3 C. SUGAR FOR 16 OU CREAM SO THIS CAN’T BE GOOD I THINK.
2 1/2 cups light corn syrup
4 1/2 cups sugar
1/2 teaspoon salt
1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces
1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
Vegetable-oil cooking spray
Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved. In a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
Cook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter; keep mixture boiling, and slowly add remaining 2 cups cream. Cook, still stirring, until temperature reaches 240 degrees (soft-ball stage),NO! GO TO 265 DEGREES F. about 60 minutes, keeping mixture at a low boil.
Without scraping pot, pour mixture into prepared pan. Let stand uncovered at room temperature for 24 hours without moving.
To cut, spray a cutting board with vegetable-oil spray. Unmold caramel onto sprayed surface. Using a large knife, cut into 1-by-1 1/4-inch pieces or other shapes. Wrap each piece in cellophane or waxed paper.
You deserve a cookie.