Once the thought of making burnt-caramel-sea-salt-chocolates came up, it was hard to think about anything else. It was difficult to move on. Challenging to focus. Substantive topics were being overlooked, tossed out like empty plastic water bottles (into the recycling bin, of course). It was like an elephant in the room - big, silent, awkward, all-consuming, absolutely intriguing and mildly exciting.
Sara finally took matters into her own hands and did something about it, and the result was pretty amazing. It's still a main focus in apartment 108, but at least now there's something to both obsess about and put in our mouths. The caramel doesn't really freeze, so next time we may do them bon-bon style rather than layering the chocolate and caramel in the mold. But the end result is the same - chocolate-y, caramel-y, salt-y, coconut-y yum.
They taste a lot like Caramel Delight (or Samosa) Girl Scout cookies - good recipe to keep on hand for the time of year when everyone is scarfing down Thin Mints left and right and yapping about freezing them to crumble over ice cream, and hoarding boxes of Do-Si-Dos in their desks at work. (You should still support your local Girl Scout troop! Buy some boxes to send to troops overseas or donate to an orphanage or something.)
I don't have the marvelous secret recipe for the caramel and assembly - over to you, Sara.
Caramel like this never tasted so good. Raw food decadence right therrrrrr.
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