FOR THE CHOCOLATES
75gUnrefined light muscovado sugar(we use Billington's)Unrefined light muscovado sugar
50gUnrefined dark muscovado sugar(we use Billington's)Unrefined dark muscovado sugar
5gSea salt crystals
25gVanilla extract (we use Nielsen-Massey)Vanilla extract
35gDark chocolate 65% Madagascan
50gUnrefined golden caster sugar (we use Billington's)Unrefined golden caster sugar
Chocolate shells either pre-made or bought online
In a large saucepan melt the butter, sea salt, light and dark muscovado sugars and bring to a gentle simmer.
Simmer for 5 minutes and then remove from the heat. Add the double cream and vanilla extract and mix well.
Add the chocolate and whist until smooth.
Allow to cool then fill your chocolate shells. Leave overnight to set.
Roll in tempered dark chocolate to seal your chocolate shells if needed and place in a tray of golden caster sugar to create a sugar decoration on top of each chocolate.