Pulling Out All the Stops: Essential Salted Chocolate Caramel

“Pulling out all the stops” has its origin in the operation of pipe organs as instruments through which air flow increases by pulling out the stops, thereby increasing musical volume.

It’s no different with caramels.

Don’t you think a grand caramel (one where all the stops are pulled) would be deeply chocolatey and not overly sweet, with a silky texture and a lightly salted finish?  Me, too, and I’m pretty sure I’ve got it.  Meet Essential Salted Chocolate Caramel.

After some research and experimentation with ingredients and temperature, I’ve settled on a recipe with a simple sugar syrup base, plus cream, bittersweet chocolate and a smidg of butter.

Enter dear friends who double as willing critics.  Attestations, anyone?  Critiques?

Advertisements
This entry was posted in Essential Commerce and tagged , . Bookmark the permalink.

2 Responses to Pulling Out All the Stops: Essential Salted Chocolate Caramel

  1. Sue Dolan says:

    I enjoyed one last night. Delicious!!!!!

  2. Tachete says:

    the best by far!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s