Nutty chocolates coated in salted butter caramel

Step 1

Break up the chocolate into squares and melt over very low heat (it should reach 50 to 55 ° C).

Step 2

Turn off the heat and leave to cool until the temperature of the chocolate is 27 or 28 ° C: this can take quite a long time.

Step 3

Meanwhile, fry the pistachios, hazelnuts and almonds in a hot nonstick pan for 1-2 minutes.

Step 4

Remove all the nuts from the pan. Reserve. Pour the sugar into the pan and caramelise over low heat. When it goldens, turn off the heat and add butter. Mix well being careful of projections. Add the pistachios, almonds and hazelnuts. Stir with a wooden spoon to coat them in the caramel.

Step 5

Cool slightly and separate the nuts by hand (pistachios, almonds and hazelnuts) stuck in the caramel before putting them in melted chocolate. Mix well and when the chocolate has reached 27 to 28 ° C, return to the heat a few seconds until it is at 30-32 ° C.

Step 6

Immediately pour into mini-log cake silicone moulds. Cool for two hours before removing from the moulds and cut each chocolate bar into five nice pieces.
Store in an airtight container.

Step 7