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These spiked salted caramel chocolates are easier than you think 

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Whether you want to get a little silly with your partner on Valentine's Day, or you just enjoy chocolate, caramel and edibles, it's a lot easier than you think to make professional-looking filled chocolates at home.

Before you start, you'll need a chocolate mold, available at baking and craft stores. While they come in a variety of solid and soft materials, we'd recommend a softer plastic or silicone mold so it's easier to pop out the candies at the end.

The mold used here was a more classic shape, but feel free to get a fun pattern for your adventure in chocolatiering.

Salted Caramel Chocolates

2 tablespoons weed-infused

coconut oil

2 tablespoons butter

1/2 cup brown sugar

1/4 cup heavy cream

1 teaspoon vanilla

1 teaspoon salt

16-ounce bag of semisweet chocolate chips

Melt the infused coconut oil and butter in a saucepan over medium heat. (You can make your own oil by simmering ground bud with coconut oil in a slow cooker on low overnight and then straining and storing it in the fridge or freezer).

Add the brown sugar and stir until dissolved, then quickly add the vanilla and cream.

Add the salt and stir constantly while the mix comes to a boil, then reduce the heat to a simmer and keep stirring for about five minutes.

Pour sauce into a heatproof container and cool on the counter for a few minutes before fully cooling in the fridge.

In a double boiler or heatproof glass bowl over a pot of simmering water, heat the bag of chocolate until just melted, stirring constantly and being careful not to overheat it.

Fill each well in the mold to the top with the chocolate and let sit for about 10 seconds. Then tip the mold over the bowl of chocolate and tap out the excess, so each well is just coated, creating the outer shell. Scrape any extra chocolate off the mold and cool the chocolate in the fridge for a few minutes.

Pipe cold caramel sauce into each of the cooled wells (you can make an easy piping bag by putting the caramel in a Ziploc and cutting the corner off), stopping about two-thirds of the way to the top. Then cover each well with more melted chocolate, scraping any extra off the mold so each piece is uniform and flat. Cool the whole thing completely in the fridge.

Once fully chilled, pop the chocolates from the molds and enjoy! Store the extras in an airtight container in the fridge or freezer to enjoy as wanted, and as with all edible recipes, less is more until you know how potent your batch is. ♦

ONE SAMPLER SAYS...

Without knowing the strength of these mystery chocolates, and having a fairly high tolerance when it comes to edibles, I wasn't sure what to expect. So initially, I was delighted at how insanely delicious they were! Milky chocolate filled with some kind of light whipped caramel? My god.

I'm the type of chap who would happily eat two or three 10mg Marmas-type candies and not get too stoned. I'll normally start to feel those in the neighborhood of an hour or so. Perhaps the gelatin makes the Marmas digest faster, because after more than 2 hours, the chocolate and caramel had yet to have any discernible effect. However, 30 mins later... The journey began!

The two mystery chocolates were a tremendously enjoyable experience, lasting a number of hours and having a very "smooth" experience; from getting higher and higher initially to eventually returning to the ground. They were slower to take effect, but also felt like they came on slower as well, rather than an immediate "kick in" of some other edibles. This could be a very desirable effect for some tentative users that are a little more apprehensive about trying the edible experience.

Overall, I would rank this edible quite favorably in the crowded market of infused products. I'd happily eat it again any time, and would surely recommend it to friends. ♦

The original print version of this article was headlined "A Different Box of Chocolates"

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