Sea Salt Caramel

By Kristy Choo, Pastry Chef of Jin Patisserie

For 200 pieces

1 kilogram sugar
1 kilogram cream
150 grams glucose
2 vanilla beans
sea salt
cocoa powder
tempered dark chocolate for coating

1. Combine sugar and glucose in a large pot. Cook to caramel stage.  At the same time in a separate pot boil cream with vanilla bean. Bring to single boil.  Add hot cream slowly into the caramel as the mixture is very hot and will increase in volume.  Stir until thoroughly mixed.

2. Continue to cook the mixture to 121 degrees. Pour the mixture onto a silpat (common in baking).  Let it set and cool down.  When cool enough to handle with your hands roll small sections into a ball and sprinkle with fleur de sel (sea salt) and coat with tempered chocolate.  When completely cool dust with cocoa powder.