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In the delectably decadent follow-up to his James Beard Award-winning Death by Chocolate, internationally renowned chef Marcel Desaulniers presents recipes for 60 of his most sublime creations, including Chocolate Voodoo Cake, "24" Carrot Cake, and Lemon Blueberry Cheesecake.
From Chapter Four: NOSTALGIC INDULGENCES
MRS. D'S CHOCOLATE CARAMELS
YIELDS 50 CARAMELS
1 teaspoon unsalted butter, melted
2 cups heavy cream
1 cup granulated sugar
1 cup light corn syrup
6 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 teaspoon pure vanilla extract
2 cups toasted walnut pieces
Measuring cup, measuring spoons, small nonstick pan, cook's knife, cutting board, 10- by 15-inch baking sheet with sides, aluminum foil, pastry brush, 3-quart saucepan, whisk, rubber spatula, serrated slicer
MAKE THE INCREDIBLE CARAMELS
Line a baking sheet with aluminum foil. Lightly coat the foil with melted butter and set aside.
Heat the cream, sugar, corn syrup, and chopped chocolate in a 3-quart saucepan over medium heat. When hot, stir to dissolve the sugar and chocolate. Bring the mixture to a boil (about 20 minutes), then adjust heat to low and simmer slowly for 40 minutes, stirring frequently, until quite thick. Remove from the heat. Add the vanilla extract and stir to combine. Add the chopped walnuts and stir with a rubber spatula to combine. Pour the mixture onto the aluminum foil-lined baking sheet, using a rubber spatula to spread the mixture to the edges. Allow the mixture to stand at room temperature for 15 minutes, then refrigerate for 2 hours before cutting.
Turn the caramel out onto a cutting board. Use a serrated slicer to make 9 cuts across the width of the sheet of caramel at 1 1/2-inch intervals. Then make 4 cuts across the length of the sheet at 2-inch intervals. Individually wrap each caramel in plastic wrap or aluminum foil, and store in therefrigerator until ready to devour.
Copyright © 1995 Kenan Books, Inc.
Text copyright © 1995 Marcel Desaulniers