Chocolate are a perfect gift or way of showing love on Valentine's day. This gets even better when you make these chocolates at home! Caramel & Nuts Homemade Chocolate recipe presents a simple method to make this Valentine's Day Special. Here I have used Unsalted Peanuts with its skin removed, however, you can use other nuts too. These chocolates are filled with nuts and Caramel and are just irresistible. Make this wonderful Heart shaped Caramel & Nuts Chocolate and see your loved one's heart skip a beat!
Click the PLAY button below to view the video recipe of Caramel & Nuts Homemade Chocolate:
INGREDIENTS:
2 Tbsp Coarsely Grounded Unsalted Peanuts (skin removed)
1/4 Cup Sugar
1/4 Cup Cream at room temperature
1 Tbsp Water
1/4 Cup Shredded Dark Chocolate Compound
1/2 Cup Shredded Milk Chocolate Compound
SERVES: Makes 11 Hearts Shape Chocolate
PREPARATION TIME: 10 min
COOKING TIME: 15 min
FREEZING TIME: 1 HOUR 15 MIN
TOTAL TIME: 1 HOUR 40 MIN
* 1 CUP = 237 ML
METHOD:
1. In a Pan lightly roast Coarsely Grounded Unsalted Peanuts for 1-2 min till light smell comes out and then transfer to a bowl.
2. In a separate pan spread Sugar evenly and cook on low flame for making caramel.
3. Mix sugar after 2-3 min.
4. Once sugar starts to melt stir constantly and keep flame low. After 3-4 min sugar will melt completely and become thin. Switch off flame.
5. Now add Cream & Water at room temperature and mix well.
6. Start flame on low as sugar starts to thicken. Cook till sugar melts again and it turns creamy mixture ensuring to stir constantly.
7. Transfer caramel to a bowl and set aside to cool down.
8. In a microwave safe bowl take Shredded Dark Chocolate & Shredded Milk Compound Chocolate and mix gently.
9. Microwave on HIGH for 30 Seconds to melt the chocolate.
10. Mix well to smooth paste. If there are still lumps melt chocolate again in microwave for 20 seconds.
11. Spread thin layer of chocolate in the clean mould covering the sides.
12. Fill all moulds in same way.
13. Put it in refrigerator for 30 min or freezer for 10 min to set.
14. Take out mould once set and spread little caramel on the base and sprinkle little Crushed Peanuts over it.
15. Refrigerate for 15 min.
16. Take out mould from refrigerator and fill with chocolate over top covering it evenly.
17. Tap the mould lightly to release any air bubbles and even the chocolate.
18. Refrigerate for 30 min or put in freezer for 10 min to set.
19. Unmould the chocolate over a plate by turning it upside down and lightly tapping the mould.
20. Caramel and nuts chocolate are ready! You can store it in refrigerator for 8-10 days.
TIPS:
1. Let sugar cook on low flame or sugar will burn / taste bitter. Caramelization takes 10-12 min depending on type of sugar. Do not hurry on this process.
2. Use smooth cream for adding to caramelized sugar. I have used fresh cream (malai) whisked to remove any lumps.
3. You can use just Dark Chocolate or just Milk Chocolate compound too.
4. You can also use a double boiler method to melt the chocolate instead of microwave.
5. While preparing chocolate paste ensure no moisture is there in bowl or spoon!
6. Take any available shape mould and clean it with tissue paper to remove any moisture and dust!
7. When spreading the chocolate in mould ensure to spread thin layer on the bottom and sides.
8. Before pouring Caramel in mould microwave it for 20-30 sec to melt. Ensure to melt Caramel only when you are ready to pour!
9. If chocolate has set microwave it again for 10-15 sec before pouring.
10. After unmoulding trim any excess chocolate over the sides with a sharp knife.
Click the "Print" Button on the top of this Page to "Save" this recipe
