Salted Chocolates Two Ways – Salted Caramel and Salty Peanut Butter

As a food lover, I can’t help but get into food trends (especially if they are as tasty as this one) and at the moment I’m loving the trend of mixing of salty and sweet. Modern Asian fusion dining is probably a slightly older trend now, but another one that I love. That perfect mix of Asian flavours fused with something like a classic French technique is so hard to do well, but when it is, I think it’s amazing. I’ve mentioned before that I’m a Soju Girl fan girl and if you want to find out what I’m talking about, this is definitely a restaurant you should make a visit to. What about kale chips? They are trending everywhere at the moment. If you haven’t tried them yet, I really do recommend giving them a go. I’ve made them a few times now and every time I am amazed at how a leafy vegetable can turn into such a crispy chip.

Some food trends that I can’t get into? Quinoa. I’m so sick of seeing quinoa everywhere. I don’t know what it is, but I just can’t get my head around the somewhat bitter taste and the creepy shape the seeds turn into as you cook them. I have quinoa issues. I’m also sick of seeing new ice cream recipes on all of the American food blogs that I read. Although this is more jealousy based then anything else. Ok, I know it’s summer in America at the moment, but stop making ice cream! I don’t have an ice cream machine and it makes me sad. Also, I don’t know if you knew this, but just freezing frozen yogurt does not result in frozen yogurt. Who would have thought it?

These salted chocolates definitely satisfy a salty and sweet craving. I’ve left the salt level completely up to you. For most people, you will just want to sprinkle the tiniest amount of sea salt over each chocolate so that a few flakes sit on top of each one. If you love sweet and salty as much as I do, feel free to add more though – a lot more!

ingredients

You’ll just need 1 bar of chocolate. It would be very very dangerous for me to make any more but feel free to double the recipe.

If you can’t buy a jar of dulce de leche then canned Nestle Top ‘n’ Fill caramel is a great alternative. You probably won’t need the cream though if you use that.

 

melty

*drool*

 

foils

I just used these foil patty cases that I got from Daiso. They had the same sized base as a regular cupcake paper but had shorter edges. You could just use regular paper cupcake cases.

 

texture

Because of the different additions, the texture of both chocolates will be quite different. The salty peanut butters ones will set firmer and flatter while the caramel ones will be softer and more fudge like.

 

salted chocolates two ways

The amount of salt you use is optional, but you definitely want to use sea salt flakes as opposed to fine table salt.

 

serve1

I have no idea who ate that.

 

Salted Chocolates Two Ways – Salted Caramel and Salty Peanut Butter

 

For the Salted Caramel Chocolates

Ingredients – Makes about 6 small chocolates

  • 110g of milk chocolate
  • ¼ cup of store bought dulce de leche or caramel
  • 1 tbs of thin cream
  • sea salt flakes for garnish

 

Directions

  1. Place the chocolate and dulce de leche in a small saucepan and heat over a very low heat, stirring until just melted.
  2. Depending on the type of caramel you use, you may need no cream, less cream or more cream. The consistency you are after should be slightly pourable but not too runny. Add a small amount of cream if the melted mix is too thick and continue stirring and adding small amounts of cream into the melted mix until you have the desired consistency. I only needed 1 tbs.
  3. Pour or spoon the melted chocolate mix into small patty cases and then sprinkle the desired amount of sea salt over each one.
  4. Set in the fridge. The salted caramel chocolates will keep well in the fridge for a few days.

 

For the Salty Peanut Butter Chocolates

Ingredients – Makes about 5 small chocolates

  • ¼ cup of peanut butter
  • 110g milk chocolate

 

Directions

  1. Place the chocolate and peanut butter in a small saucepan and heat over a very low heat, stirring until just melted.
  2. Pour or spoon the melted chocolate mix into small patty cases and then sprinkle the desired amount of sea salt over each one.
  3. Set in the fridge. The salty peanut butter chocolates will keep well in the fridge for a few days.

 

salted chocolates

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

  1. Acy Reply

    Those look so tempting!!

    You live in Singapore? Where did you buy the Nestle Top n Fill Caramel?

    • Taryn Reply

      Thanks Acy – they are really easy to make too! I haven’t been able to find Top n Fill in Singapore so I used a jar of dulce de leche that I got from Cold Storage at Plaza Singapura.

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