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Chocolate caramel recipe at home. DIY homemade chocolates: recipes with photos

Step by step recipe chocolate caramel with photo.
National cuisine: home kitchen
Dish type: Candies
Recipe Difficulty: simple recipe

Preparation time: 18 minutes
Time for preparing: 23
Servings: 6 servings
Amount of calories: 288 kilocalories

Easy Chocolate Caramel Recipe home cooking with photo and step by step description cooking. Easy to cook at home for 23. Contains only 288 kilocalories.
Ingredients for 6 servings
1 cup softened butter
1 glass of granulated sugar
1 cup dark brown sugar
1 cup light corn syrup
400 g condensed milk
1 teaspoon vanilla extract
60 g unsweetened chocolate

step by step
Line a 20cm square cake tin with foil and grease. mix butter, white and brown sugar, corn syrup and pour the mass into a heavy 3 liter saucepan.
Place over medium heat and cook, stirring constantly, until the butter has melted and the mixture has boiled.
Add condensed milk and chocolate pieces, stirring constantly, cook until the chocolate is completely melted.
Boil the mass for about half an hour, monitor the temperature of the mass with a thermometer, when it reaches 118 C, remove the pan from the heat and add the vanilla extract.
Pour immediately into prepared pan.
Cool down. After the caramel has cooled, take it out of the mold, remove the foil, cut into squares with a side of 2.5 cm.
Wrap each square in pretty wax paper.
Such sweets can be stored at room temperature within 7-10 days. If the hardened caramel is difficult to cut, place it in the microwave on defrost mode for 2 minutes, or in the oven preheated to 90 C for 5 minutes.

The taste of chocolate caramel can be characterized by such words - sophistication, nobility and charm. This dessert will not leave anyone indifferent. Cooked once - it will become a favorite treat for your whole family for a long time.

A bit of history

Caramel is a taste familiar from childhood, remember at least “cockerels” on a stick, how delicious they are! It's probably not a secret to anyone that caramel is obtained by boiling sugar syrup. Today it is one of the most popular delicacies. Who invented caramel? The only author of caramel, unfortunately, has been lost for centuries. However, it is known that for the first time sugarcane Indian dolids were fried on fire, and it was two and a half thousand years ago. Since then it delicious treat has undergone many changes. Today, there are about two thousand types of caramel all over the world.

Favorite delicacy and sweet tooth, and gourmet

Chocolate caramel is one of the most popular types of caramel. Her rich and refined taste will not leave anyone indifferent. Even the most fastidious connoisseurs of sweets, having tasted chocolate caramel, will be satisfied. And for children and adults with a sweet tooth, this delicacy will be the height of pleasure.

chocolate caramel dessert recipe

For cooking you will need:

Sugar - 100 grams;
. butter - 75 grams;
. milk - ½ cup;
. honey - 50 grams;
. dark chocolate (cocoa not less than 52%) - 100 grams.

Cooking method:

1. Take a small saucepan and pour milk into it. Add butter, sugar and honey there. Then put the pan on the fire and stir from time to time with a wooden spatula.

2. Melt the chocolate in a water bath. When the mass that is being cooked in the pan turns brown, add melted chocolate to it. Continue cooking, stirring constantly with a spatula.

3. At times, 2-3 drops from the mass that you are brewing, pour into a glass with cold water. If it curls up into a ball, then the caramel is ready.

4. Then grease the baking sheet with oil and sprinkle granulated sugar. Pour caramel into it, lightly mark rectangular pieces. When the caramel has cooled, cut it into the intended pieces and put it in the refrigerator.
delicious chocolate caramel ready! Enjoy your meal!

Finally, I would like to say that chocolate caramel is not only tasty, but also healthy (if consumed in moderation!), as it contains glucose, which is very useful for the brain, and chocolate generally produces the hormone of happiness in the body.

Chemisova Albina, especially for Madame Annine.

2013, Madame Annin. All rights reserved. Without the written consent of the author or an active, direct and open to indexing link to the source, the republishing of materials is completely or partially prohibited!

When heated for a long time, foods containing sugar acquire a caramel flavor. In cooking, this technique is widely used to caramelize vegetables and fruits.

Caramelized chocolate is different bright taste, and this is especially pronounced when processing . French confectioners and chocolatiers have long noticed how chocolate transforms after heat treatment, caramelized varieties of tiles are very popular, but you can cook such a delicacy at home.

Why and how to caramelize white chocolate

Sweet tooth liked caramelized white chocolate so much that it can be safely attributed to new food trends. More than 10 years ago, confectioners appreciated the simplicity and effectiveness of the method - too sweet and inexpressive white chocolate literally blooms with a new aroma and taste. Now the product, which can be called chocolate with a stretch, is used in mousses, custard, toppings for sweets and cakes, ice cream sauce and other delicious desserts.

Today, caramel chocolate can be bought, but in the past, chefs had to cook it in the oven. After about an hour, during which the mass was periodically stirred, the chocolate became golden brown and fragrant. The composition of white varieties includes cocoa butter, powdered milk and sugar. When heated for a long time, lactose and proteins create a flavorful compound not found in regular chocolate bars.

How to caramelize white chocolate yourself

The taste of thermally processed white chocolate is similar to boiled condensed milk or toffee from childhood, but it has a different texture, which interested confectioners. Try drizzling caramelized chocolate over a cake or custard and you'll appreciate its benefits.

caramelization recipe

You will need white chocolate in a bar or drops, a baking sheet with confectionery paper, an oven, a pinch of salt and some free time.

Preheat oven to 120-130C.
Break the chocolate bar. Lay the pieces or drops on a baking sheet covered with paper.
Put in the oven for 10 minutes.
Remove and stir with a hard spatula. The mass will be stubborn at first, but it still needs to be kneaded well. Smooth out and return to oven for another 10 minutes.
Take out the tray. The surface of the chocolate should become rough and darker. Blend to a creamy consistency. Level with a spatula and return to the oven.
Repeat the procedure after 10 minutes.
When the chocolate is ready, it will turn brownish. Add a pinch of salt and stir.

White chocolate on a baking sheet.

If, as a result of overheating, the mass turns out to be too dense, you will have to knead it with an immersion blender or food processor. After stirring, the chocolate will soften.

Use the caramelized mass immediately or let it cool and if necessary . A white coating forms on the cooled surface, but this is a normal consequence of crystallization - the quality of the product will not suffer. It can be stored for several months at room temperature.
Choose white chocolate with at least 30% cocoa butter, or add a tablespoon of cocoa butter to the bar at the beginning of cooking ( vegetable oil odorless and tasteless). The taste of caramelized chocolate directly depends on the quality of the "raw materials" - the better the bar, the tastier and more aromatic the caramel. Do not use porous chocolate and bars with fillings and fillers.

Chocolate covered caramelized oranges

Sweets "Orange in chocolate" - a very tasty dessert, but its preparation takes time. If you try caramelized oranges half covered in dark chocolate even once, you can bet that this dessert will become a favorite. festive dish. Saturated with aroma and taste, chocolate slices will become even tastier if you add a little spice, such as vanilla and star anise.

To prepare this original, delicious and healthy dessert, it will take about two and a half hours and:

Oranges - 5 regular or 7-8 red
250 g dark chocolate
Sugar - 600 g
Vanilla pod or 10g vanilla sugar sachet
Water - 300 ml
Spices to taste - cloves, ginger, star anise, cinnamon, etc.

oranges.

Cooking:

Wash the oranges and cut them into circles with the peel. Thickness is about 5 mm - thicker slices will be bitter, and the middle may fall out of thin slices.
To get rid of the bitter taste, boil the oranges for about three minutes.
Spread the oranges on a paper towel and pat dry.
Make syrup from sugar and water. While sugar dissolves, add vanilla, ginger and other spices.
Place orange slices in layers in a wide saucepan.
Pour hot syrup over and simmer over very low heat for about 2 hours. Gently turn the circles over several times during cooking. If the syrup boils down, add some water.
When the crust becomes translucent, remove from heat. By this time, there will be almost no syrup left in the pan, so at the end of cooking, you need to make sure that the oranges do not burn.
Line a baking sheet with parchment or foil. Remove the oranges with a slotted spoon, let the liquid drain and place on a baking sheet.
Preheat the oven to 100°C and dry the circles for 20 minutes.
Remove the baking sheet from the oven and let the oranges cool. The first part of the dessert is ready - caramelized oranges are very tasty, but they will be even better with chocolate.
Melt the crushed dark chocolate in a water bath or in the microwave.
Line a tray, cutting board, or plates cling film so that the chocolate covered oranges do not stick to the surface.
Dip the orange slices halfway into the chocolate and place on cling film.
The caramelized orange will be ready when the chocolate has set properly. It is advisable to leave the dessert tray for a few hours at room temperature or refrigerate to speed up the process.

This rarely happens, but if suddenly chocolate oranges won't be eaten the same day, place leftovers in a jar or container with a tight lid and store in a cool place.

Oranges in chocolate.

Caramelized white chocolate mousse

Light French dessert melts in your mouth, leaves a wonderful aftertaste and good mood. Even ladies who strictly count calories can afford this dessert without much remorse - there is more air in mousses than fats and carbohydrates.

It is believed that the French artist Toulouse-Lautrec was the creator of chocolate mousse, inspired by the spectacle of flying skirts at the Moulin Rouge. The count would approve of our dessert from white chocolate and gelatin.

Compound:

150 g white chocolate
4 egg yolks
70-100 g powdered sugar
200 ml 30% cream or 100 g milk + 100 mg cream
Vanilla (pod or sugar)
A pinch of salt
15 g gelatin
250 mg whipped cream

Cooking:

Pour gelatin with water.
Boil the cream, add vanilla and a pinch of salt.
Beat the yolks with sugar until white foam and mix with the cooled cream.
Cook over low heat, stirring constantly. The cream should thicken without boiling. Refrigerate, it is advisable to keep the cream in the refrigerator for several hours.
Break the chocolate, put it on a baking sheet lined with parchment and caramelize in the oven, heated to 130 ° C. The process will take about 20 minutes, during which time the mass must be mixed several times.
Mix slightly cooled chocolate with cream and gelatin.
Whisk with a blender.
Add whipped cream, mix gently with a spoon and spread in bowls.
Place in the refrigerator for about an hour.

Delicious and uncomplicated chocolate mousse adults and children like it, and the new caramel flavor will be a surprise for those with a sweet tooth.

It would seem, why do we need recipes for chocolates, if these sweets are presented in abundance on the shelves? Of course, in stores now there is a real paradise for the sweet tooth - an assortment list confectionery will take up dozens of pages. But is chocolate candies Are homemade recipes comparable to store bought ones? Firstly, you cook them only from proven ingredients, and secondly, you make dishes with love, which undoubtedly affects the taste.

Recipes for homemade cocoa chocolates

Sweets "Chocolate balls"

Ingredients:

Vanilla crackers - 300 g
Milk - 250 g
Butter - 200 g
Walnuts - 100 g
– 100 g
Powdered sugar - 50 g
Sugar - 250 g

Cooking:

Mix cocoa powder with sugar, pour over hot milk and cook until the sugar dissolves. Pass vanilla crackers through a meat grinder, fill them with hot milk mixture, mix thoroughly and refrigerate. Add softened butter, mix well until homogeneous mass. Make balls and roll them in the crushed walnuts, powdered sugar and cocoa. Put the chocolates with cocoa prepared according to this recipe for hardening for 1 hour in the refrigerator or freezer.

Homemade chocolate sweets "Sweet tooth"

Ingredients:

Dried apricots -100 g
Raisins - 100 g
Dried figs - 100 g
Walnuts - 100 g
Sweet almonds - 100 g
Lemon - 2 pcs.
Honey - 200 g
Cocoa powder - 100 g

Cooking:

Pass dried apricots, raisins, figs through a meat grinder, walnuts or sweet almonds and lemons. To the resulting mass, add such an amount of candied honey to get the consistency of a stiff dough. Form balls, roll them in cocoa powder or powdered sugar. Let the homemade cocoa chocolates prepared according to this recipe dry at room temperature for 3-4 hours and refrigerate.

Chocolates with almonds

Ingredients:

Butter - 100 g
Powdered sugar - ½ cup
Cocoa powder - 100 g
Almonds - 50 g

Cooking:

Before preparing such chocolates, melt the butter in a saucepan, add powdered sugar, cocoa powder, mix thoroughly, let cool. Shape into balls, put chopped sweet almonds (or raisins) inside each ball, roll in powdered sugar, let dry at room temperature. Place in the refrigerator for final hardening.

Sweets "Almonds in chocolate"

Ingredients:

200 g almonds

100 g chocolate (bitter, milk - whichever you prefer)

4 tbsp. cocoa spoons

1 st. a spoonful of powdered sugar

Cooking:

Preheat the oven to 100°C.

1. For this recipe for homemade chocolates, you need to pour the almonds on a baking sheet and dry in a preheated oven for

30–40 minutes.

2. Melt the chocolate in a water bath, do not stir!

3. Sift cocoa on baking paper with a thick layer.

4. Dip almonds in chocolate, roll in cocoa.

5. Put the almonds in a sieve and shake gently to get rid of excess cocoa.

Serve sprinkled with powdered sugar.

How to make handmade chocolates: recipes with photos

Chocolates "Antoshka"

Ingredients:

1 can of condensed milk with cocoa or 1 can of regular condensed milk and 3 tablespoons of cocoa
1 cup chopped walnuts,
2 tablespoons flour or breadcrumbs
a sheet of foil or thick parchment,
some thick berry jam.

Cooking:

Place a closed can of condensed milk in a saucepan, cover with water and cook over medium heat for 2 hours. If the water boils away, top up so that the jar is in the input. Then turn off the gas, wait until the jar cools down a bit, and open the jar. Pour the contents into a bowl. Add a glass of chopped nuts and stir. If it was condensed milk without cocoa, add 3 tablespoons of cocoa. Place a sheet of foil or parchment on a baking sheet, sprinkle it with breadcrumbs or flour. Gain candy mass with one teaspoon, remove it on a baking sheet with the other. Spread at a distance of 2 cm from one another. Place a jam berry on each cake. Chocolates prepared according to this recipe self made dry in the oven on medium heat for 15 minutes. Let them cool directly on the baking sheet, then carefully remove with a knife and arrange on a saucer.

Recipe for candies in nuts in tartlets with chocolate and coconut crumbs

Ingredients:

30 pieces of tartlets, a handful of hazelnuts and peanuts, 3 tbsp. l. sour cream, 2 tbsp. l. cocoa, 2 tbsp. l. sugar, 40 g butter

Cooking:

Products, the amount of which is indicated in tablespoons, take without a slide. From nuts, you can take walnuts, and cashews, and pistachios. However, hazelnuts and peanuts are the most common confectionery nuts.

Lightly roast the nuts over moderate heat to peel off the brown shell. Without it, the dessert will turn out tastier and more aesthetic.

How to make chocolate icing for sweets

According to this recipe for making chocolates in cezve, you need to measure the products for chocolate icing. You can use a different recipe if you have your own favorite in this matter. There are options with the use of milk, condensed milk, ready-made chocolate.

We set the cezve on a minimum fire. Stir the contents periodically. When the mass becomes homogeneous and gives out a couple of "gurgles", remove the chocolate icing from the heat, let it cool slightly. Arrange the tarts on a flat dish.

Hazelnuts are large, so one nut per tartlet will be enough. But the peanuts are too small, so we put 3 pieces each.

Pour the nuts in tartlets with the cooled (but not frozen) glaze. So the waffle will not soften, it will retain its shape. The icing does not flow, but literally slides out of the spout of the cezve in small portions. With the edge of a teaspoon, we collect coconut crumbs, which we crush on top of the chocolate mass. Chocolate glaze hardens in tartlets in just 20 minutes, but remains soft.

Look at the photos of handmade chocolates according to these recipes - the result is not inferior in its own way. appearance and palatability purchased items:

Easy recipes for making chocolates at home

Candies "Prunes in chocolate"

Ingredients:

Prunes (pitted) - 200 g
Chocolate - 100 g

Cooking:

To prepare chocolates according to this simple recipe, wash the prunes, pour boiling water for 20 minutes, put in a colander, let the water drain. Melt chocolate in a water bath, pour into a cup. Prick the prunes on a fork and dip in the melted chocolate, then place on parchment paper for freezing. Repeat the process several times if the chocolate layer is uneven.

Candies with walnuts in chocolate

Ingredients:

Walnuts - 300 g
Cookies - 100 g
Honey -100 g
Orange - 1 pc.
White wine (grape) - 20 g
Chocolate - 50 g

Cooking:

To make these chocolates at home, mix honey with ground walnuts, add grated orange peel, pour in Orange juice and wine. Add crushed biscuits and mix thoroughly. Form small balls, roll them in grated chocolate, dry for 2-3 hours.

Candies "Rillage in chocolate"

Ingredients:

Walnuts - 1 kg
Melted butter - 50 g
Sawn sugar - 1 kg

Chocolate glaze

Cooking:

To make your own chocolates, dissolve the sugar in a thick-walled saucepan, add finely chopped walnuts and ghee, mix thoroughly. Put the mass on a greased baking sheet, roll out 7-10 mm thick, cut into pieces. Cover the chilled semi-finished products with chocolate icing.

Recipe for making chocolates on a stick

Chocolates on a stick

Ingredients:

For the recipe for chocolates on a stick, you will need 2 chocolate bars (you can use 1 milk and 1 white), lollipop sticks, foil, ribbons (optional).

Cooking:

Melt the chocolate in a steam bath. When melted - cool. Then pour into molds and refrigerate. After an hour, remove from the refrigerator and insert the sticks - one into each candy.

As you can see in the photo, chocolates according to these recipes are not at all difficult to prepare, but they look very appetizing:

Recipes for making homemade chocolates "Truffle"

Handmade truffles with dried cherries

Servings: 8

Time for preparing: preparation of ingredients (8–12 hours); actually cooking - 2 hours +

You will need:

250 g chocolate of excellent quality (with a cocoa content of at least 75%)
250 ml cream with a fat content of at least 35%
50 g butter
35 dried cherries
75 ml French cognac
almonds, pistachios and cherries for garnish
4 tbsp. l. cocoa

Glaze:

150 g chocolate

Cooking method:

Preliminary:

1. To make chocolates according to this recipe, pour cognac over part of the cherry (23 berries), cover with cling film and leave for at least 12 hours to soak.

2. Chop the chocolate very finely and place in a bowl. Pour the cream into a saucepan and bring to a boil. Pour the boiling cream over the chocolate and stir well until the chocolate has completely melted. Add butter and chill. Cover the mass with cling film and refrigerate for 8 hours.

On the day of submission:

3. Remove the blanks from the refrigerator. It is better to get it in parts so that the mass does not have time to melt.

4. If there is liquid left in the cherry, discard the berries in a colander, and then dry with paper towels.

5. From the frozen chocolate mass, roll up balls the size of a walnut. Place a cherry in the center of each ball. To keep the candies the same size, use the same spoon when pinching off the mass.

6. Put the finished truffles on parchment-lined plates or on a silicone mat and refrigerate for at least 15 minutes.

7. Decorations: Finely chop a few dried cherries, almonds, and pistachios. Be sure to remove the dark skin from the nuts first.

8. Glaze: melt the chocolate in a double boiler and let it cool - it should not be hot, otherwise the truffles will start to melt. Prick the truffles on skewers and dip into the glaze. Transfer to a wire rack (excess icing will drip off) and garnish with cherries and nuts.

9. Leave until the chocolate sets. This amount of icing should be enough for 20 candies. Roll the remaining chocolate mass in cocoa. Candies with different textures look amazing in one box!

10. Place candies in parchment-lined containers and refrigerate for at least 1 hour.

11. Truffle chocolates prepared according to this recipe in 30 minutes. remove from refrigerator before serving.

Sweets "Sharman" - chocolate truffles with cedar condensed milk

Ingredients:

200 g walnut;
200 g dates;
100 g of figs;
50 g cocoa beans;
2 tablespoons ;
4-5 tablespoons of honey;
100 g poppy seeds for sprinkling;
2-3 tablespoons of dried apricot syrup;
100 g of cedar cake;
lemon peel.

Cooking:

To prepare chocolates at home, according to this recipe, grind the walnut in a mortar, combine or meat grinder to a state of large crumbs. Break some of the nuts into small pieces with your hands. Add chopped dates and figs. If sweetness is not enough, add honey to taste, as well as cocoa butter and lemon zest. Grind the cocoa beans in a coffee grinder or high speed blender to a flour and place in the candy dough. Knead thoroughly, shape into balls and roll them in poppy seeds. Use your finger to make indentations on the top of the candy.

Prepare cream. Whisk cedar cake with sugar dried apricot syrup in a blender or with a wooden spoon. Add honey to taste Mix until thick condensed milk. Put the finished cream into the recesses of the sweets.

Sweets "Chocolate truffles"

Ingredients:

A glass (with a top) of granulated sugar,
5 tablespoons cream (you can milk or water),
4 tablespoons of butter,
1 egg white
half cup cocoa
half a glass of dry milk;

For sprinkling:

1 tablespoon of powdered sugar.
1 tablespoon crushed toasted walnuts.

Cooking:

Pour cream into a saucepan, add sugar. Place the saucepan over low heat, stirring, heat to a boil, boil for 3 minutes. Remove the pot from the heat, turn off the gas. Add butter, cocoa (leave two tablespoons), milk powder to the hot mass. Mix everything well. Whip the protein into a strong foam, add it to the mass. Rub the mass for 10 minutes until smooth. To thicken the mass, put it in heat for half an hour. Prepare the sprinkle by mixing the powdered sugar, walnuts and cocoa residue. Cool the thickened mass in a cool place. Gain mass with a teaspoon and, helping with a knife, sculpt sweets (you can put pieces of nuts, cherries from jam inside), rolling them in sprinkles. When all the sweets are ready, put them in the cold (but not in the cold and not in the refrigerator). Tomorrow the candies are ready!

Here you can see photos for the recipes for homemade chocolates suggested above:

Recipes for making sesame chocolates

Finally, learn how to make homemade chocolates with sesame seeds.

Chocolates with sesame seeds

Ingredients:

300 g sugar
50 ml water
50 g cocoa powder
75 g butter
2 tbsp. spoons of infant formula ("Baby" or "Baby")
2 tbsp. spoons of sesame

Chocolate candies with sesame seeds recipe are prepared as follows:

1) Pour water into a stainless steel pan, add sugar. We put on medium fire. Stirring, bring to a boil, then cook for 5 minutes;

2) Put the oil into the boiling syrup. Let the mass boil for 1 minute;

3) Add cocoa powder to the hot mixture, mix thoroughly;

4) Add dry milk mixture;

5) Fry sesame seeds in a dry frying pan until golden, add to the candy mass;

6) We cover the saucepan with a lid or put it in a bag. When the mass has cooled, we collect the mixture with a teaspoon and form sweets.

Look at a selection of photos for DIY chocolate candy recipes presented on this page:

Immediately I want to note the main mistakes in cooking like this simple dessert, but at the same time very capricious.

What NOT to do when cooking:

No need to take the smallest dishes that you only have, the volume seems to be small. Not! We take a large dish and cook in it so that the caramel is evenly distributed over the entire bottom.
No need to spoon into this mixture. Generally. Since there will be a sharp temperature drop (caramel is a million degrees, and the spoon is warm) and everything immediately crystallizes. All the caramel will be on your spoon, and this is very unpleasant. We don't climb!
Do not add cold cream or cold butter. Everything is warm. Again, temperature difference plays a role here.
It is better not to store in glass, but in plastic containers, and again because of the temperatures.
Do not refrigerate immediately, let cool indoors.
And finally, what need to do:
Caramel must be filtered. And you will immediately see how it immediately became more homogeneous.