Reviewed: Feb. 13, 2013

Fantastic!! They came out tasting professional!! ;//w//; The salt brings out the caramel flavor beautifully ^u^ Will be making more of these!! Thanks for the recipe!! :D

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Reviewer:

DatIndianGurl

Reviewed: Feb. 9, 2013

The caramel flavor was subtle, nearly nonexistent, but the combination of flavors with the sea salt was divine. The caramel didn't work in my first batch (ended up with a few pieces of toffee in brownish milk), but I used it anyway and it was fine.

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Reviewer:

Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

Reviewed: Dec. 29, 2012

These little chocolates are fabulous! I made a double batch for our large family Christmas party and everyone who tried them said they were heavenly. They disappeared quickly. I used a 12 oz. package of Ghirardelli semi-sweet chocolate chips (doubled the recipe to make 48) and they turned out perfectly. I'm not sure I'd want to use dark or bitter chocolate because these were so good using the higher quality Ghirardelli semi-sweet chips. If you love chocolate or love somebody who loves chocolate, you need to make these. You will see their eyes roll back in their head when they take the first bite! Thanks, Chef John. Your recipes are always easy and oh-so-delicious!

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Reviewer:

M.J.

Cooking Level: Expert

Home Town: Fort Thomas, Kentucky, USA

Living In: Edgewood, Kentucky, USA

Reviewed: Dec. 23, 2012

My 11 yr old son and I made these twice this holiday season. once with pretty cheap dark (but not super dark) chocolate, and once with a high end milk chocolate. The first set came out just fine and it was a fun recipe to do together, as imperfect as our coins were! The second time we used milk chocolate, the chocolate separated when we put the caramel in and we ended up with a bizarre texture and a separated liquid. I think they'll taste fine, but won't have great texture... and I assume this has something to do with the milk in the chocolate.

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Reviewer:

Renee

Reviewed: Dec. 22, 2012

OH NO! The recipe didn't specify a percentage dark chocolate so I used 85% dark chocolate from Theo because I didn't want to turn it into milk chocolate. That was WAY too high and it was impossible to tell the caramel or cream was added. I hate that I used the recipe first because in the video he shows he uses 60% cocoa. I think the effort put into typing up this recipe is a little slip-shod. I also had all the caramel harden when I added the cream, but he specifically says to put it in cold. On the video his stays liquid so I am not sure why that happened. Too dark for me, only flavor is bitter and salt.

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Reviewer:

Cminmd

Cooking Level: Intermediate

Reviewed: Dec. 5, 2012

This is an absolutely fabulous recipe. It's very easy to prepare and gets fantastic raves from everyone at the party! It's also a great gift for a special friend.

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Reviewer:

Nancy

Reviewed: Sep. 2, 2012

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 me money. I had a little trouble with the sugar, didn't look like video and wasn't a lot of caramel taste but still yummy. I will make them again

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Aug. 2, 2012

have made this about 5 times in 2 weeks!! i cant get enough!!!!! watching the video really helped, because it gives you a visual aid of the "burnt" sugar

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Reviewer:

*_*

Cooking Level: Intermediate

Reviewed: Jun. 12, 2012

I followed the recipe exactly but was disappointed with the results. The chocolate was quite grainy after putting in the caramel, but they didn't taste at all grainy when set up. The problem I had with it was I didn't get very much caramel flavour in the end. The salt was great, kicking up the flavour of the chocolate unexpectedly. I'm not sure if they should taste more caramel but I wish they did. Could I have done something to get more flavour?

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