Creamy chocolate with a caramel topping and a pinch of sea salt. Wake me up for this every day. Only 3 ingredients.
Surprise someone you love this Valentine’s Day with a gift made from the heart: homemade chocolates topped with caramel and a sprinkle of sea salt. These treats are simple, affordable and irresistibly delicious—perfect for showing someone you care.
Chocolate, especially dark chocolate with a high cocoa content, can be a healthier choice and often makes people feel happier because it triggers endorphin release. Whether you make a small box as a token of affection or a larger batch to share, these chocolates are a delightful way to celebrate love.
đź“– Recipe
RECIPE CARD
Andréa
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30
4
4 30
Sweets and Sweet Baking
Other
10 chocolates
139 kcal
Recipe Help
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Step-by-Step Directions
Ingredients
- 50 grams sugar
- 200 grams dark chocolate, at least 70% cocoa
- 2 teaspoons sea salt, coarse
All amounts are available in metric and US customary units—select the format you prefer in the original recipe tool.
Instructions
Caramel
- Line a baking pan with baking paper.
- Use a heavy saucepan and add the sugar in an even layer across the bottom.
- Gently heat the pan so the sugar melts and begins to caramelize. Shake the pan occasionally for even melting.
- When the sugar changes from light to amber brown (around 160–177°C), remove from the heat and carefully pour the hot caramel into the lined pan. Watch for splatter—the caramel is extremely hot.
- Allow the caramel to cool and harden completely.
- Place the hardened caramel in a sealed plastic bag and crush it with a rolling pin into small crumbs.
Chocolates
- Prepare a chocolate mold and place it on a baking sheet for stability.
- Break the chocolate into small pieces and melt it gently au bain-marie (a heatproof bowl over simmering water) until completely smooth.
- Temper the chocolate: pour about two-thirds of the melted chocolate onto a cool surface (marble is ideal) and spread with a palette knife until it thickens and cools. Return the cooled chocolate to the remaining warm chocolate in the bowl and mix until the mixture feels lukewarm (around 37°C). The chocolate is now tempered and ready to use.
- Pour tempered chocolate into the molds, tap the mold to remove air bubbles and smooth the tops.
- Sprinkle caramel crumbs and a small pinch of coarse sea salt over each chocolate, adjusting amounts to taste.
- Let the chocolates harden in a cool place for at least four hours.
- Carefully release the chocolates from the molds and store them in a cool, dry place or package them as a gift.
Nutrition
Carbohydrates: 14g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Sodium: 469mg
Fiber: 2g
Sugar: 10g
Iron: 2mg
a recipe for chocolates and other sweets
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