Author of Ed Engoron’s Choclatique, Running Press, 2011
We had to go to the vault for these less-than-golden coins. These are homemade chocolate coins that will bring back lots of growing-up memories. As a kid I remember getting gold foil-wrapped chocolate coins in a little mesh bag. The only little piggy bank these went into was me. I remember the excitement of peeling off the shiny foil and stacking them up like poker chips on the kitchen table. The foil-wrapped chocolate coins may be for kids, but the flavor combination of dark chocolate, caramel and sea salt is all grown up.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Yield: 32 Coins
6 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
1 tablespoon unsalted butter
1 tablespoon white sugar
1/4 cup heavy cream
sea salt to taste
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder, for dusting
- Line a baking sheet with silicon baking mat or parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat.
- Place a stainless steel bowl over the saucepan. Put the chocolate and the butter in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat.
- Quickly pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm.
- Dust with the cocoa before serving.
- Store in a cool spot. You can always wrap the chocolate coins in gold foil if desired.