How To make Chocolate Almond Caramels
1 1/4 cups heavy cream
3 tblsp freshly ground coffee (not instant)
3 oz unsweetened chocolate
chopped
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup unsalted butter
2 tsp vanlila extract
1/4 tsp salt
1 3/4 cups whole almonds :
toasted and
coarsely chopped vegetable oil
Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high heat and bring the cream-coffee mixture to a boil again. Strain through a very fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove r medium heat until the chocolate and butter melt and the sugar dissolves. Clip a candy thermometer onto the side of the pan and boil, gently stirring occasio nally, until the thermometer registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil. Turn out the cooled caramel onto the board and peel off the foil. Oil a large knife and cut the caramel into pieces about 1 inch square, reoffing the knife o ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan e or waxed paper, twisting the ends. Store in an airtight container at room tem perature for up to 1 month. (Makes 6 dozen; serves 36)
How To make Chocolate Almond Caramels's Videos
Almond Brittle Recipe || How To Make Almond Brittle || Arjun Gaba
This week i made almond brittle. Almond brittle is a delicious treat with a caramel butter toffee in the middle surrounded with chocolate and almonds on both sides. It was really amazing and I hope you try it!
INGREDIENTS
-½ cup salted butter (100g)
-1 cup granulated sugar (200g)
-3 Tbsp water (35g)
-vanilla extract (a few drops)
-300 g dark chocolate
-½ cup almonds (100g)
Almond Caramel Travel Cake I 아몬드 캐러멜 케이크 I On The Table
Hello!
This time I made an Almond Travel Cake with Caramel Namelaka insert!
I hope you guys enjoy it!!!
I will see you in the next video!
#AlmondCaramel #Travelcake #Onthetable
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Yield: 1 Travel Cake Mold with Cylinder Insert
Components
*Almond Cake
-Sugar 140g
-Egg 1 ea
-Almond Paste 50% 8g
-Salt 1.6g
-All-purpose Flour 88g
-Almond Flour 8g
-Baking Powder 2.4g
-Heavy Cream 96g
-Butter 60g
-Almond Slices 32g
*Caramel Namelaka
-Sugar 75g
-Glucose Syrup 45g
-Heavy Cream 150g
-Salt (Fleur De Sel) 3g
-Butter 45g
-Milk Couverture (Valrhona Jivara 40%) 30g
-Gelatin Leaves (200 bloom) 1.2 ea
*Zephyr 34% Caramel Whipped Ganache
(
-Heavy Cream 306g
-Trimoline (Invert Sugar) or Honey 7.5g
-Glucose or Corn Syrup 7.5g
-White Couverture (Cacao Barry Zephyr 34%) 126g
-Vanilla Bean 1/2 u
-Butter 45g
-Caramel Namelaka as taste
*Chocolate Coating
-Dark Couverture (Valrhona Manjari 64%) 300g
-Grapeseed Oil 45g
-Silvered Almonds 75g
*Chocolate Feathers
*Gold-dusted Almonds
*Gold Leaf
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Instagram: instagram.com/ibakeibrewilive
Email: onthetableofficial@gmail.com
Almond caramel chocolate/brittle almond caramel chocolate/almond brittle/american chocolate
s1e30 Dark Chocolate Caramel Almond Candy With Sea Salt 4 3
Salted Milk Chocolate Almond Hazelnut BRITTLE Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Salted Milk Chocolate Almond Hazelnut BRITTLE.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
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Chef Victoria Love’s
Salted Milk Chocolate Almond Hazelnut Brittle
2 Cups Sugar (15 oz)
½ Cup Water
8 Ounces Salted Butter, room temperature
1 Cup Sliced Almonds (4 oz)
½ teaspoon Baking Soda
12 oz Milk or Semi-Sweet Chocolate Chip Morsels
1 Cup Chopped Hazelnuts (4 oz), toasted 300 degrees for 9 minutes
¼ teaspoon Kosher Salt
1.In a large saucepan over medium high heat add sugar and water, make sure the sugar crystals do not go up the side of the pan otherwise your caramel can crystallize. Bring sugar to a boil and continue to boil until a dark caramel forms, 290 to 300 degrees on a candy thermometer, turn off heat instantly or you could burn your sugar.
2. Add unsalted butter, almonds and baking soda, stand back as mixture will bubble up, once it stops stir continuously with a long wooden spoon until mixture is smooth, pour into a half sheet pan lined with a silicone mat. If you do not have a silicone mat, use parchment paper sprayed lightly with non-stick cooking spray, spread brittle evenly over the pan with an offset spatula.
3. Sprinkle chips over brittle, let sit for about 4 minutes until melted, spread chocolate over brittle with an offset spatula, sprinkle toasted chopped Hazelnuts over chocolate, lastly sprinkle kosher salt over top evenly, score the brittle with a pizza cutter and put into refrigerator for 2 hours.
4. Turn sheet pan over onto a cutting board and tap the brittle out, break brittle along scored lines and then into smaller pieces, store in an airtight container at room temperature for up to 2 weeks.
Easy 2 Ingredient Chocolate Almond Clusters Recipe
Want to make your own candy but always thought it would be hard? Making candy doesn't have to be hard at all. If you can run a microwave you can make this candy at home.
Impress your friends by making them a batch of this simple and easy candy. You don't have to tell them how easy it is to make.
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