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Chocolates
Photographic Print
Kamp, Eric
Buy at AllPosters.com
La Belle Cuisine
Soft
Chocolate Caramels
Jacques Torres, Le Cirque, New York, New York
America’s Best Chefs
1995, Food & Wine Books, American Express
Publishing
 
“Two
great flavors, chocolate and caramel, join to make a delectable
confection
that’s both chewy and chocolatey. These bite-size squares
are a snap to
make.”
Makes 40
caramels
1
cup sugar
1
cup heavy cream
1/4
cup light corn syrup
5
1/2 ounces bittersweet chocolate, chopped
1. Line an 8-inch square cake pan with plastic wrap, letting some hang
over opposite sides of the pan. In a heavy medium saucepan, combine
the
sugar, cream and corn syrup. Bring to a boil over moderate heat,
stirring
frequently. Reduce the heat to low and boil gently until the
mixture
reaches the soft-ball stage, about 30 minutes. A candy ther-
mometer should
register 240 degrees F.
2.
Off the heat, add the chocolate and whisk until smooth. Pour into
the prepared pan and let cool completely.
3. Pull the caramel out of the pan by the plastic wrap. Peel off the
plastic
wrap and cut the caramel into 1 1/2-inch squares. Store
in an airtight
container, with waxed paper separating the layers,
at room
temperature.
Chef’s
Tip: Though these caramels
are delicious when first made,
their flavor develops after a day, and they
can be kept for weeks.
Jacques Torres
Chocolate
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