Fleur de Sel Caramels

• 1 recipe chewy caramel candies (page 182)
• 2 cups (about 12 ounces) finely chopped dark chocolate
• 2 tablespoons fleur de sel (or other flaky sea salt)

1. Slice the Chewy Caramel Candies into squares as directed and set aside.
2. Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
3. Set up an assembly line of tempered chocolate, fleur de sel, and a sheet pan lined with parchment or waxed paper.
4. Working quickly so that the tempered chocolate doesnt set, begin dipping (see Dipping in Chocolate, page 17).
5. One at a time, using a small offset spatula or fork, dip each piece of caramel into the chocolate until its submerged.
6. Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
7. Place each caramel on the sheet pan.
8. Before the chocolate has set, sprinkle lightly with fleur de sel.
9. Repeat until all the caramel has been dipped and sprinkled.
10. Allow the candies to set at room temperature for 30 minutes before serving.
11. Do not refrigerate them because the caramel will harden.
12. The candies can be kept in an airtight container at room temperature for up to 2 weeks.

caramel candies, dark chocolate, salt

Taken from www.epicurious.com/recipes/food/views/fleur-de-sel-caramels-388112 (may not work)