Caramel Sea Salt Dark Chocolate Coins

Caramel Sea Salt Dark Chocolate Coins

22
Chef John 22218

"These chocolate coins are inspired by my love for the chocolate-salt-caramel flavor combination, and my fascination with edible money. To this day, if I'm in a store and I see those little mesh bags of chocolate coins, I immediately turn into a 5-year-old. Those foil wrapped chocolates were, for whatever reason, my absolute favorite. Come on, money and chocolate in one shiny package…beautiful."
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Ingredients

1 h 25 m servings 49 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 49 kcal
  • 2%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Line a baking sheet with parchment paper.
  2. 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 in the bowl and soften over the hot water.
  3. 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. Pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
  4. Drop the mixture by the teaspoon onto the prepared baking sheet. Top each portion 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.

Reviews

22
  1. 25 Ratings

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Most helpful positive review

If you truly love and appreciate chocolate, make these delicious decadent beauties, then, hide them in your secret chocolate hiding spot! You know what I'm talking about! When you 've had one o...

Most helpful critical review

They are only as good as the chocolate you use :)

If you truly love and appreciate chocolate, make these delicious decadent beauties, then, hide them in your secret chocolate hiding spot! You know what I'm talking about! When you 've had one o...

Yummy when i get my coffee n he am they have these little dark choc.caramel/ salt candies, tried one and loved it. But they are1.25 ea. 2 weeks later i see this recipe on here. Thank you! Saving...

Chocolate is not my favorite flavor, but I do love a good dark chocolate truffle-tasting bite now and then. This one is perfect! I watched Chef John do his video, and it was spot-on-perfect! ...

Really easy recipe! I took a step further to make it even easier by using the microwave to melt my chocolate. It's a great tip I learnt from Ina Garten. Tempering chocolate in the microwave is s...

They are only as good as the chocolate you use :)

I used premium dark chocolate 60% cacao and these were incredibly delicious! Thanks for this awesome recipe!

they were a hit. substituted milk + melted butter for cream.

Tried this for the first time for a Christmas get together at work. Everyone that likes dark chocolate raved about them. they are just as creamy and easy to make as was shown on the video. If...

These were not good at all. The chocolate and caramel was ok but it did not set up it became limp and the sea salt was GROSS. they might have been ok without the seasalt but I was disappointed...