What to make next?… Well, I decided to be quite ambitious and try recipes created by the artisan chocolatier Paul A Young. Paul has recipes for Sea Salted Caramel Chocolates and Gingerbread Caramel Chocolates in his book published by Lakeland.
- I have now mastered the tempering process and find it quite therapeutic, its a very precise process involving careful attention to temperatures.
- The Soft Caramel takes a little time to get right but is worth the effort. I lost at least two batches of caramel by having the heat a little too high. You have to watch the Caramel like a hawk! Once it has cooled it’s an easy process to pour the mixture into the moulds using the chocolate funnel I purchased from Lakeland.
- Having tasted the Paul A Young versions of the Sea Salted Caramel Chocolates and Gingerbread Caramel Chocolates in his London shop, I can confirm home made versions of the Soft Caramel filled chocolates can be made with success…. They taste great!