Salty chocolate caramel│Brechel

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When you making, refer to time line.
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00:00 intro
00:34 재료 / Ingredient
00:39 사전준비 / Preparation
00:44 솔티 초코 캐러멜 만들기 / Making salty chocolate caramel
01:24 물, 설탕 넣고 끓이기 / Adding water and sugar and boiling
02:08 생크림 넣고 졸이기 / Adding fresh cream and boiling down
02:45 다크 초콜릿 넣고 졸이기 / Adding dark chocolate and boiling down
03:07 틀에 부어 식히기 / Pouring caramel into mold and cooling down
03:46소금 뿌리기 / Sprinkling salt
03:49 자르기 / Cutting
04:11포장하기 Wrapping up
04:38 캐러멜 만들기 팁 / Tips for making caramels
05:33 보관방법 및 맛있게 먹는 방법 / How to store it and eat it deliciously
05:38시식 / Trying
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Salty chocolate caramel (20-21 pieces of 6.5x1.5cm caramel)
Ingredient
250g Fresh cream
100g Starch syrup
100g Sugar
105g Dark chocolate
18g Water
Preparation
- Turn the oven pan upside down, put the silicone pad, and put the rolling pin guide(square bar). Make it 30cm wide and 6.5cm long.
- If you don't have a rolling pin guide, you can use a 15cm mousse frame or cake pan with paper foil.
(It's easy to cut caramel into constant size if you use a rolling pin guide.)
- Prepare the whipped cream warm.
- Prepare a big pot.