As the holidays approach, the baker often changes his spots from baker to chocolatier. Everyone seems to like my chocolate coated soft caramels dusted with some Maldon Sea Salt Flakes.

I ran out of my favorite Barry 64% cacao chocolate. This chocolate is both delicious and has a 4 out of 5 liquidity which makes a nice thin coating. I found some re-packaged bulk Barry Callebaut 70% dark chocolate which did not have a liquidity rating. After using it I would guess it is in the 2-3 range of 5. By not flowing as well yhis resulted in a thicker coating, but it was all that was available. Hopefully, my “go to” 64% will be back in stock soon!

Paying attention to the temperatures while tempering the chocolate really pays off. The chocolates don’t melt in your fingers and have an attractive, shiny appearance.

I hit the maximum temperature of the caramel perfectly. (238 deg) To cut it I put in in the refrigerator for about 30 minutes, then cut into about 1” squared. I still had to coat the knife with some baking spray to make cleanish cuts.