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Legendary chocolatier Jacques Torres shares his easy recipe for this classic candy, which uses his Homemade Caramels as the base.
"I like to temper chocolate with a microwave," Jacques says of the technique that gives chocolate a glossy sheen.
To temper the chocolate, place in a microwave-safe glass bowl. Heat for 30 seconds at a time on high power until most of the chocolate is melted; the chocolate will retain its shape even when mostly melted. Whisk until smooth.
Working 1 caramel at a time, dip each square into the bowl of tempered melted dark chocolate. Using a fork, remove each caramel, letting excess chocolate drip back into bowl. Place chocolate-covered caramels onto a parchment-lined baking sheet, sprinkle with flaky sea salt and let set completely.