Creamy chocolate with a caramel topping and a pinch of sea salt. Wake me up for this every day. Only 3 ingredients.
Surprise someone you love with a homemade Valentine’s gift that comes from the heart. These salted caramel chocolates are simple, elegant and delicious — an affordable treat you can make yourself that feels special.
Chocolate, especially high-quality dark chocolate, contains compounds that can boost mood. Sharing a box of hand-made chocolates is a thoughtful way to show affection and make someone smile.
Below is an easy, three-ingredient recipe to make chocolates filled with caramel and finished with coarse sea salt. The recipe yields about 10 chocolates and requires some patience to temper chocolate and let the candies set, but the result is worth it.
📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
30 mins
4 hrs
4 hrs 30 mins
Sweets and Sweet Baking
Other
10 chocolates
139 kcal
Recipe Help
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Step-by-Step Directions
Ingredients
- 50 grams sugar
- 200 grams dark chocolate (at least 70% cocoa)
- 2 teaspoons coarse sea salt
All ingredients are listed in metric. Adjust amounts as needed for different serving sizes.
Instructions
Caramel
- Line a baking pan with baking paper.
- Use a heavy saucepan and add the sugar in an even layer.
- Gently heat the pan, swirling occasionally so the sugar melts evenly across the bottom.
- When the sugar turns from light brown to amber (about 160–177°C), remove from heat and carefully pour the hot caramel into the lined pan. Be cautious of hot splatter.
- Allow the caramel to cool and harden completely.
- Place the hardened caramel in a sealed plastic bag and break into small crumbs with a rolling pin.
Chocolates
- Place your chocolate molds on a baking sheet for stability.
- Break the chocolate into pieces and melt au bain-marie (a heatproof bowl over simmering water) until smooth.
- Temper the chocolate: pour about two-thirds of the melted chocolate onto a cool surface (marble is ideal) and spread with a spatula to cool and thicken. Return the cooled chocolate to the bowl with the remaining warm chocolate and mix until the mixture is slightly warm (around 37°C). The chocolate is now tempered.
- Pour tempered chocolate into the molds, tap the mold to release air bubbles and smooth the tops.
- Sprinkle the caramel crumbs and a light pinch of coarse sea salt over each chocolate, adjusting to taste.
- Let the chocolates harden in a cool place for at least four hours.
- Carefully release the chocolates from the molds and store them in a cool, dry container.
Nutrition
Carbohydrates: 14 g
Protein: 2 g
Fat: 9 g
Saturated Fat: 5 g
Sodium: 469 mg
Fiber: 2 g
Sugar: 10 g
Iron: 2 mg
chocolates, caramel, salted sweets
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